Discover how the professionals prepare great table fare
7 ½ ounces Florida black grouper
¼ cup tomatoes, diced 3 basil leaves, julienned 3 ounces fresh sliced mozzarella 2 tablespoons balsamic glaze 2 tablespoons extra virgin olive oil ¼ teaspoon chopped garlic
5 cups chicken broth 2 tablespoons extra virgin olive oil 1 cup chopped onion 2 cloves garlic, minced 1 ½ cups Arborio ¼ teaspoon salt 1 cup dry white wine 1 cup finely shredded Parmigiano-Reggiano cheese, divided Freshly ground pepper (to taste)
Preparation for Grouper:
Place grouper on baking dish, sprinkle with salt and pepper and set aside. In small mixing bowl, add tomatoes, half of the balsamic, half of the olive oil, garlic, basil and dash of salt and pepper to taste. Mix well and spread evenly over grouper. Layer sliced mozzarella on top and bake for 8-10 minutes, or until cheese is brown bubbly.
Preparation for Risotto:
Bring broth to a simmer in a medium saucepan over mediumhigh heat. Reduce the heat so the broth remains steaming, but is not simmering. Heat oil in a Dutch oven over medium-low heat. Add onion and cook, stirring occasionally, until softened, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add rice and salt and stir to coat.
Stir a half cup of the hot broth and a generous splash of wine into the rice. Cook, stirring frequently, until the liquid has been absorbed. Continue to cook on medium-low, adding broth in half-cup increments followed by a splash of wine, and stirring frequently after each addition, until most of the liquid is absorbed. The risotto is done when you’ve used all the broth and wine and the rice is creamy and just tender, 25 to 35 minutes total. Remove from the heat; stir in three-quarters cup cheese and pepper to taste.
Serve sprinkled with the remaining quarter-cup cheese. Place risotto on dinner plate, topped with grouper caprese, drizzle balsamic glaze and olive oil to finish.
FRESH CATCH BISTRO 3040 Estero Blvd., Fort Myers Beach; 239-463-2600, freshcatchbistro.com
KEYLIME BISTRO–STYLE BOUILLABAISSE
Soup (step 1):
¼ cup olive oil 1 onion, chopped 4 ribs celery, chopped 4 cloves garlic, crushed ½ cup fresh basil, chopped 1 tablespoon Italian seasoning 2 quarts water 1 cup white wine (optional) 1 pound tomatoes, chopped
Orange peel, 1 piece about 2-3 inches (no pith) 6-8 sprigs parsley 1 bay leaf Thyme, fresh or dry, 2 sprigs or 1 teaspoon Fennel bulb (chopped) or dried fennel seed (optional), 1 bulb or 1 teaspoon Saffron (optional), one pinch 2 teaspoons salt 6-8 peppercorns 5 large carrots, chopped 1 pound each: salmon, tuna, grouper, cut into 1 inch squares
For the last 10 minutes of cooking:
15 shrimp 1 pound scallops 8 small lobster tails 24 mussels 24 clams Garlic butter 1 cup white wine 1 cup Key lime juice 1/3 cup chopped parsley ½ cup chopped garlic 3 ounces Worcestershire sauce 2 pounds of creamy butter
French bread, sliced and toasted, 4 pieces per person:
In a large pot or Dutch oven, heat the olive oil over a medium flame. Add all of the above listed soup ingredients except shrimp, scallops, mussels and lobster. (Very important not to add the last items until just prior to serving or they will be rubbery and overcooked). Sauté slowly until onions are wilted and translucent.
Add the second set of ingredients (shrimp, scallops, mussels and lobster) and bring to a simmer. Simmer for 10 minutes.
Place the toasted bread in the bottom of each individual’s bowl. Place a piece of each of the types of fish and se afood over the bread in each bowl, and spoon the broth over all.
KEYLIME BISTRO 11509 Andy Rosse Lane, Captiva Island; 239-395-4000, captivaislandinn.com
KAREN’S “FLYING-D” BISON CHILI
2 ½ pounds ground bison 1 cup diced yellow onions 1 tablespoon chopped garlic 1 quart beef stock 1 cup tomato paste 1 teaspoon oregano leaves ½ teaspoon cayenne pepper ½ teaspoon black pepper ½ teaspoon sugar 2 teaspoons ground cumin 3 tablespoons chili powder 1 cup canned diced tomatoes 1 cup ranch-style beans
Brown the bison over medium heat in a large pot, stirring every minute or so and breaking up any large pieces. When the meat is halfway cooked, add the onions and garlic. Cook until tender. Combine the beef stock and tomato paste separately. Add the mixture to the pot and bring to a boil. Add the remaining ingredients, reduce heat and simmer for 15 minutes. Add the beans and tomatoes. Simmer for an additional minute. Remove from heat and serve with your favorite chili toppings.
TED’S MONTANA GRILL Coconut Point, 8017 Plaza Del Lago Dr., Estero; 239-947-9318, tedsmontanagrill.com
Karen’s “Flying-D” Bison Chili
Keyline Bistro-Style Bouillabaisse