Dis­cover how the pro­fes­sion­als pre­pare great ta­ble fare

RSWLiving - - Features - PAR­ROT KEY CARIBBEAN GRILL 2500 Main St., Fort My­ers Beach; 230-463-3257, my­par­rotkey.com


Serves 4

4 8-ounce skin­less sea-bass fil­lets 4 ounces can­died pecans 4 ounces dried cran­ber­ries ½ tea­spoon salt and pep­per 2 ta­ble­spoons canola oil 2 ounces but­ter

Pre­heat oven to 350 de­grees. In a blender, com­bine the pecans, cran­ber­ries and salt and pep­per. Pulse for 30 sec­onds and put to one side.

Heat the oil into a heavy base fry­ing pan on medium to high heat. Lightly sea­son the sea bass with salt and pep­per and place into the fry­ing pan. Af­ter 2 min­utes, add the but­ter to the pan and cook for another 2 min­utes, then turn over and cook for another 4 min­utes. Cook­ing times vary, de­pend­ing on thick­ness of sea bass. The fish is cooked when it looks translu­cent in the cen­ter and will be an opaque white.

Put the pecan and cran­berry mix on top of the sea bass and place in the oven for 30 sec­onds to lightly brown the pecans.

For serv­ing, spoon beurre blanc (an emul­si­fied but­ter sauce) onto a plate and place the sea bass on top. Serve with fresh as­para­gus and yel­low rice.


Chef John Venuto

Serves 1

1 ounce shal­lots 2 ounces white vine­gar 2 ounces white wine 2 ounces diced mango 6 ounces heavy cream 6 ounces un­salted but­ter 6 ounces scal­lops 2 ounces black­en­ing sea­son­ing 1 ounce olive oil

For the sauce, re­duce the shal­lots, vine­gar, wine and mango over high heat un­til half. Add the cream and re­duce un­til thick, then re­move from the stove. Puree in a blender un­til smooth then add the but­ter while blend­ing. Sea­son with salt and pep­per and keep warm.

Dust the scal­lops in the black­en­ing sea­son­ing and lightly sauté in a hot pan. Put sauce on the plate and place the scal­lops on top.

CO­CONUT JACK’S WATER­FRONT GRILLE 5370 Bonita Beach Road SW, Bonita Springs; 239-676-7777, co­conut­jacks.com

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