fine dining

Instructions

WHAT YOU NEED

 

Garlic-Lime Basmati Rice:

1 c. long-grain basmati rice

Coarse salt

½ c. fresh cilantro

2 tablespoons fresh squeezed lime juice

1 tbsp. olive oil

2 garlic cloves

 

Sheepshead Fish:

2 tbsp. olive oil

2 Sheepshead filets

Kosher salt

Ground black pepper

1 stick unsalted butter, sliced

1 tbsp. olive oil

2 shallots, minced

1 tbsp. garlic minced

2/3 c. dry white wine

2 tbsp. capers, rinsed and rough chopped 

2 tbsp. fresh lemon juice

2 tbsp. collard greens, finely chopped

 

Cajun seasoning

½ tomato, diced

 

WHAT TO DO

1. In a medium saucepan, bring chicken stock to a boil. Add rice and a nice pinch of salt to pot. Stir rice and cover; reduce to a simmer. Cook until stock is absorbed and rice is tender,15 to 18 minutes.

2. In a blender combine cilantro, lime juice, oil, garlic, and water; blend until smooth. Stir into cooked rice thoroughly. Set rice aside to serve with fish dish.

3. Preheat oven to 350 degrees. Score filet of fish, season generously with salt and pepper on both sides, dust with all-purpose flour. Add olive oil to a cast iron skillet on medium-high heat. Place fish skin side down; cook until crispy. Turn over and cook for 1 minute.

4. Remove fish from skillet and place on a roasting pan.  Put pan in oven and bake until flaky, about 10-12 minutes. Remove from oven set aside. In the same skillet, add 1 tbsp. butter, olive oil, shallots and garlic; cook until vegetables are fragrant and soft.  Pour in white wine add capers and lemon juice; reduce to half. Add the rest of butter, chopped collard greens and season with Cajun seasoning to taste.

5. Place lime rice on a large plate and top with fish.  Spoon Cajun lemon-caper sauce around rice. Season diced tomatoes with salt and pepper to taste. Garnish with tomatoes and fresh herbs.

 

 

 

 

 

 

 

 

Ingredients
  • 1 c. long-grain basmati rice
  • Coarse salt
  • ½ c. fresh cilantro
  • 2 tablespoons fresh squeezed lime juice
  • 1 tbsp. olive oil
  • 2 garlic cloves
  • 2 tbsp. olive oil
  • 2 Sheepshead filets
  • Kosher salt
  • Ground black pepper
  • 1 stick unsalted butter, sliced
  • 1 tbsp. olive oil
  • 2 shallots, minced
  • 1 tbsp. garlic minced
  • 2/3 c. dry white wine
  • 2 tbsp. capers, rinsed and rough chopped
  • 2 tbsp. fresh lemon juice
  • 2 tbsp. collard greens, finely chopped
  • Cajun seasoning
  • ½ tomato, diced
Seared Yakitori Glazed Red Fish with Baby Bok Choy Sauté | 0 Comments
From Grilled Colossus Black Tiger Shrimp , Aired on Mon 6/27
Chef Jeff Henderson, New Orleans, Seafood, Cajun, fine dining
Instructions

WHAT TO DO

1. Preheat oven to 350 degrees.

2. Combine soy sauce, mirin, sake, sugar, pepper and juice from 1 lime in a large bowl; mix well and set aside. Score fish on skin side, season with salt and pepper to taste; dust with flour and set aside.

3. In a cast iron skillet on medium-high heat, add butter and olive oil. Place fish skin side down in skillet and sear on both sides until crispy. Remove fish from skillet and place on roasting dish.  Put fish in oven for about 10-12 minutes or until tender and flaky.

4. In the same cast iron skillet on medium-high heat add butter and olive oil. Add onions, carrots, serrano pepper and baby bok choy and sauté until vegetable are tender but still firm about 6-8 minutes. Add Yakitori mixture and stir until all ingredients are thoroughly mixed. Reduce Yakitori sauce by half and add honey. When sauce thickens, remove from heat.

5. Place vegetables on a platter top with fish. Spoon Yakitori sauce over fish and sprinkle with black sesame seeds. Garnish with lime and cilantro. 

Ingredients
  • 7 tbsp. dark soy sauce
  • 7 tbsp. mirin
  • 7 tbsp. sake
  • 2 tbsp. sugar
  • 1 serrano pepper, split
  • Juice from 1 lime
  • 2 filets of red fish
  • Kosher Salt
  • Fresh ground black pepper
  • 2 tbsp. all purpose flour for dusting
  • 1 tbsp. unsalted butter
  • 1 tbsp. olive oil
  • 1 tbsp. local honey
  • ½ yellow onion, diced
  • ¼ c. carrots, small diced
  • 1 serrano pepper, split
  • 3 baby bok choy, rough chopped
  • 1 lime, sliced in half
  • 2 cilantro sprigs
Instructions

WHAT TO DO

1. Place a grill pan on stove over high heat. Skewer shrimp with long metal or wooden skewers. Rub shrimp with olive oil and season with Cajun. Place shrimp skewers on hot grill, turning occasionally until shrimp becomes charred and cooked through about 10-12 minutes. 

2. In a medium sauté pan on medium-high heat, butter, onions and garlic. Sauté until garlic becomes fragrant. Add white wine to pan and reduce by half. Add marinara sauce and lemon juice; stir until all ingredients are incorporated. Sprinkle with Cajun seasoning to taste. Reduce heat to a simmer and cook for 5-7 minutes.

3. Remove sauce from heat and pour into a bowl.  Serve with grilled shrimp and French bread. Garnish with chopped parsley and lemon wedges. 

Ingredients
  • 5 colossus shrimp, head and tail on
  • 2 tbsp. olive oil
  • 3 tbsp. Cajun seasoning
  • 2 tbsp. unsalted butter
  • ¼ piece onion, diced
  • 1 tbsp. fresh garlic, minced
  • 1/3 c. sweet white wine
  • Juice from 1 lemon
  • 2 c. marinara sauce
  • Cajun seasoning to taste
  • 2 tbsp. flat leaf parsley, finely chopped
  • 1 lemon, cut into wedges
  • 1 loaf French bread, torn
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