Sauteed Branzino/Lure Fishbar - WSVN-TV - 7NEWS Miami Ft. Lauderdale News, Weather, Deco

Sauteed Branzino/Lure Fishbar

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The Chef: Jeff Raider

The Restaurant: Lure Fishbar at the Loews Hotel on South Beach

The Dish: Sautéed Branzino with Black Olive Vinaigrette

Ingredients:

For Branzino:

4 six oz. Branzino fillets, skin on

2 tbs. olive oil

sea salt and pepper to taste

1 tbs. butter

1 lemon, juice

For Black Olive Vinaigrette:

1 cup Kalamata olives, puréed

2 tbs. olive oil

1 tbs. balsamic vinegar

1 lemon, juice

1 clove garlic, minced

1 tbs. shallots, minced

1 tbs. chives, chopped

1 tbs. oregano, chopped

sea salt and black pepper to taste

Method of Preparation:

- Put the puréed kalamata olives in a bowl, along with minced capers, shallots, garlic and chives. Next, add fresh chopped oregano, olive oil, lemon juice, balsamic vinegar, a reduction of Pernod Liqueur and salt and pepper to taste. Mix well and set aside.

- Season Branzino fillet with sea salt and black pepper on both sides. Add olive oil to a sauté pan and turn up the heat. When it starts to smoke put in the fillets, skin side down. Sauté for about a minute and a half. After a minute or so, add butter to the pan and turn off the heat. Baste the fish with the melted butter to cook the top side. Turn the fillet over and add lemon juice and it's ready.

To Plate:

To plate, Chef Jeff layers fennel purée, caramelized fennel, and roasted tomato. He puts the Branzino on top with the Black Olive Vinaigrette on the side. He garnishes the Branzino with lemon zest, the Pernod reduction and some baby Arugula.

Serving suggestion: Sauvignon Blanc

Serves: 4

Lure Fishbar

South Beach

1601 Collins Ave

Miami Beach, FL 33139

305 695 4550

http://www.lurefishbar.com/

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