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