Parchment-Wrapped Bronzino w/Cilantro-Pumpkin Seed Sauce and Roasted Poblano Vinaigrette
Serves 2
Ingredients:
Whole Bronzino (about 1.5lbs)
Handful of Fresh Cilantro
1/2 Large Lemon, thinly sliced
1/4 C. White Wine (always use a wine that you enjoy drinking)
2T. EVOO
Sea Salt and Pepper, to taste
- Preheat oven to 415F.
- Lay a piece of parchment paper (big enough to wrap the fish) on a baking sheet.
- Make 3-5 small slits (1-2" long) on each side of the fish.
- Oil the the fish, inside the cavity and all over the skin. Season with salt and pepper.
- Fill the cavity with lemon slices, garlic, and cilantro. Add the white wine.
- Wrap the fish in the parchement and tie with twine, if needed.
- Put the wrapped fish (on the baking sheet) into the oven.
- Bake for 20 minutes, until fish is white and still moist.
Now that it's done...what do I do!?
- Transfer fish to a plate.
- Using a sharp knife or fish knife, cut between the head and body until the knife touches the backbone. Repeat on tail end.
- Insert knife at tail end, and cut from backbone to cavity. With knife resting against backbone, cut up to head.
- Insert a spatula underneath flesh of fish, on top of the backbone and lift.
- Lift tail; remove backbone.
You could stop there, but then you'd miss out on...
**These sauces are the perfect accompaniment to this fish, but also pair well with chicken (especially prepared with this rub).
Cilantro-Pumpkin Seed Sauce
(From Bobby Flay's Mesa Grill Cookbook*)
Makes 2-4 Servings
Ingredients:
1/2 C. Packed Fresh Cilantro
1/8 Cup Pumpkin Seeds, toasted
1/4 Small Shallot
1/2 Garlic Clove
1 T. Red Wine Vinegar (this is not considered Paleo, so use lemon or lime juice if you'd like)
1/2 C. Fresh Spinach Leaves
3 T. EVOO
1 tsp. Raw Honey
Sea Salt and Pepper, to taste
- Combine cilantro, pumpkin seeds, shallot, garlic, vinegar, spinach, and 1/8 C. of water in a blender and blend until smooth.
- With the motor running, slowly add the oil and blend until emulsified.
- Add honey, salt, and pepper.
- The mixture should be a slightly loose sauce consistency.
- Store in the refrigerator, for up to one week.
Roasted Poblano Vinaigrette
(From Bobby Flay's Mesa Grill Cookbook*)
Makes 2-4 Servings
Ingredients:
1 Poblano Chile, roasted, peeled, seeded, and chopped
1 tsp. Red Wine Vinegar (this is not considered Paleo, so use lemon or lime juice if you'd like)
1/2 Clove Garlic
1/2 tsp. Raw Honey
1/8 C. Olive Oil
Sea Salt and Pepper, to taste
Roasting the Poblano over a gas flame (can also be done in a 425F oven):
- Combine pepper, vinegar, garlic, honey, and 1 T. cold water in a blender and blend until smooth.
- With the motor running, slowly add the oil and blend until emulsified.
- Add salt and pepper, to taste.
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