Grilled Sea Bass and Saffron Rice

Instructions

Grilled Sea Bass Ingredients

·      2 filets of sea bass

·      1/3 cup chardonnay

·      ¼ cup flour

·      2 tablespoons olive oil

·      1 tablespoon diced onion

·      1 tablespoon diced preserved lemons

·      1 tablespoon butter

·      1 teaspoon thyme

·      Salt and pepper to taste

Method

-      Score fish filets

-      Season filets with salt and pepper, and dust skin side with flour

-      Heat oil in skillet

-      Place fish skin-side down

-      Add thyme to skillet

-      Cook fish on both sides for 4-5 minutes, or until cooked through but tender

-      Remove from heat

-      In the same skillet used to cook the fish, add onion, butter and chardonnay and bring to a simmer

-      Season with pepper

-      Add preserved lemons to skillet

-      Once sauce begins to thicken, add fish back to skillet and let simmer for 2 to 3 minutes

-      Serve with spinach and saffron rice

Spinach Ingredients

·      1 cup spinach

·      1/3 cup diced carrots

·      1/3 cup diced celery

·      1/3 cup diced onion

·      1 bay leaf

·      1 teaspoon thyme

Method

-      Heat skillet to medium heat, and add carrots, celery and onion

-      Season vegetables with salt and pepper

-      Add bay leaf and thyme to pot

-      Add spinach, and let cook down

-      Serve with grilled sea bass and saffron rice

Saffron Rice Ingredients

·      2 cups water

·      1 cup of rice

·      ½ onion, diced

·      1 bay leaf

·      1 tablespoon butter

·      1 tablespoon minced garlic

·      1 teaspoon thyme

·      Pinch of saffron

·      Salt and pepper to taste

Method

-      Melt butter in a pot

-      Add onion, and let sweat

-      Add garlic, and stir

-      Add thyme and bay leaf, and stir

-      Stir in rice

-      Season with salt and pepper

-      Add water, and stir

-      Add saffron

-      Cover and let simmer for approximately 20 minutes

-      Serve with grilled sea bass and spinach

Ingredients
  • 2 filets of sea bass
  • 1/3 cup chardonnay
  • ¼ cup flour
  • 2 tablespoons olive oil
  • 1 tablespoon diced onion
  • 1 tablespoon diced preserved lemons
  • 1 tablespoon butter
  • 1 teaspoon thyme
  • Salt and pepper to taste
  • 1 cup spinach
  • 1/3 cup diced carrots
  • 1/3 cup diced celery
  • 1/3 cup diced onion
  • 1 bay leaf
  • 1 teaspoon thyme
  • 2 cups water
  • 1 cup of rice
  • ½ onion, diced
  • 1 bay leaf
  • 1 tablespoon butter
  • 1 tablespoon minced garlic
  • 1 teaspoon thyme
  • Pinch of saffron

Comments

I need to know the ingredients used to preserve the lemons shown on the Feb.4 show with Antonio Sabato Jr. please send to cccgardn8888@aol.com. Thanks, love the show it's very helpful for diabetics.

You can find the recipe for preserved lemons through this link: http://www.flipmyfood.com/recipe/perserved-lemons

Under the image of the recipe, look at the bottom right corner with the social media icons. Click on the far right button which will take you to a print friendly version. http://www.flipmyfood.com/print/583

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