Chilean sea bass and Florida grouper

If two forms of fish have a brother-sister partnership, perfectly, we have uncovered it. Chilean sea bass and Florida grouper are joining fins for this week’s Chef’s Kitchen from Margaritaville Resort’s completely re-imagined (and far more relaxed) Euphoria restaurant.

Let us get a flavor of the tropics!

Euphoria Fish Home: Chilean Sea Bass by Chef Joseph McFadden 

Components:

  • 7oz Chilean sea bass
  • ½ toddler bok choy
  • 2oz edamame
  • 4oz contemporary wild mushrooms
  • 2tsp brown sugar
  • 5oz  red wine
  • 2oz Grand Marnier 
  • Juice of 1 orange 
  • 4oz butter
  • ½ lemon
  • Olive oil
  • Salt and pepper

Directions:

  • Time the Sea Bass with salt and pepper and sear in butter and olive oil, position in a pre-heated oven for 6 mins at 335
  • Soften the butter, orange juice, Grand Marnier  and brush about the Bok Choy
  • Increase the edamame to the identical roasting pan as the Bok Choy and period with salt and pepper — Roast in the oven for 6 minutes at 335
  • Saute the mushrooms in a tiny butter and olive oil then incorporate the purple wine and brown sugar and decrease by 50 percent

To provide: 

  • Put the Bok Choy in the heart of the plate
  • Spoon the mushroom and wine sauce above the Bok choy
  • Sprinkle the edamame all around the plate
  • Position the sea bass on the Bok Choy 
  • Garnish with lemon wedge

Euphoria Fish House by Chef Joseph McFadden 

Substances:

  • 7 oz- Grouper
  • 6 oz-crab fried rice
  • .5 oz-soy glaze
  • Lemon and orange zest

Instructions:

  • Pan sear grouper, end in salamander
  • Plate Crab fried rice with grouper on best
  • Garnish soy glaze all-around edges of rice with zest and chopped parsley on major of fish

Crab Fried Rice

  • 4 oz-Brown Rice
  • 2 oz-shredded blue crab
  • 1 knob of butter
  • .5 oz-eco-friendly onions diced
  • .2oz-minced garlic and shallots

Directions:

  • soften butter in pan
  • incorporate garlic, shallots, onions and prepare dinner until brown
  • Include crab and toss with salt and pepper
  • Blend with brown rice and sauté right until completely heated

Soy Ginger glaze

  • 4 cloves garlic, minced

  • 2 teaspoons ginger, minced

  • ½ teaspoon pink pepper

  • 1 tablespoon olive oil

  • ⅓ cup significantly less sodium soy sauce

  • ⅓ cup honey

  • Mix All elements and combine effectively