Butterfish on Panzanella 

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This dish was inspired by the Asian fusion butterfish at Roy’s at Pebble Beach. I added the Italian Panzanella with a twist.

Pickle some slivered white onion in 2 tablespoons white vinegar and 2 tablespoons white sugar. 25 minutes on counter.

Toss croutons in 4 tablespoons olive oil. Tear off several cilantro leaves (20 or so) and toss with croutons.

Slice a pint of Sunset One Sweet Tomatoes in half and toss with olive oil and 3 cloves crushed garlic. Season with fresh cracked black pepper and kosher salt. Roast for 25 minutes at 400.

Prepare some basmati (jasmine) rice.

Prepare any thick white fish filet as desired. For this version I used haddock.

Make the beurre blanc by adding a 1/4 cup diced shallots to clarified butter at high heat. When they start to turn color slightly add 4 oz white wine. Then add 4 knobs cold butter gradually while swirling pan. When melted add the juice of 1/2 lemon.

Assemble by plating a mound of rice. Next toss pickled onion and juice into bowl with croutons and cilantro. Add garlic and roasted tomatoes to bowl and toss. Pour over rice. Place white fish on top and pour beurre blanc over.

Finish the plate by drizzling a glaze of tamarind soy and balsamic vinegar over fish.

Serve to smiling faces.

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