Fish Ingredients:
200-250g white snapper fillet, skin on (0.44 lb to 0.55 lb)
1/2 tsp rock salt
1/4 tsp paprika
1/4 tsp cayenne pepper, ground
1/4 tsp nutmeg
1/4 tsp lemon juice
2 tbsp extra virgin olive oil
Sauce Ingredients:
1 tbsp extra virgin olive oil
50 g Spanish chorizo, chopped (1.7 oz.)
1 tsp garlic, minced
1 tbsp sundried tomatoes, chopped
1 tbsp parsley, chopped
1 tbsp basil, chopped
1 tbsp rosemary, chopped
1 tbsp black olives, chopped
1 tbsp red wine
1/2 cup demi glace
Rice Ingredients:
1 cup Doha Maria Jasponica Brown rice
1/4 cup haricot verts (French for green beans), blanched and lightly sauteed in butter
2 tbsp basil pesto
Fish Procedure:
1. Season fish with salt and spices
2. Add lemon juice and coat well with oil
3. Grill tish and set aside, keep warm
Sauce Procedure:
1. For the sauce, saute chorizo in olive oil tor 1 min over medium heat
2. Add garlic, tomatoes and herbs and saute tor another minute
3. Add olives and red wine, reduce liquid to half
4. Add demiglace and reduce liquid to half
Plating Procedure:
1. Set rice on the plate
2. Top rice with French beans (haricot verts)
3. Top beans with fish
4. Pour sauce on the side of fish
5. Drizzle or dot pesto around the sauce
200-250g white snapper fillet, skin on (0.44 lb to 0.55 lb)
1/2 tsp rock salt
1/4 tsp paprika
1/4 tsp cayenne pepper, ground
1/4 tsp nutmeg
1/4 tsp lemon juice
2 tbsp extra virgin olive oil
Sauce Ingredients:
1 tbsp extra virgin olive oil
50 g Spanish chorizo, chopped (1.7 oz.)
1 tsp garlic, minced
1 tbsp sundried tomatoes, chopped
1 tbsp parsley, chopped
1 tbsp basil, chopped
1 tbsp rosemary, chopped
1 tbsp black olives, chopped
1 tbsp red wine
1/2 cup demi glace
Rice Ingredients:
1 cup Doha Maria Jasponica Brown rice
1/4 cup haricot verts (French for green beans), blanched and lightly sauteed in butter
2 tbsp basil pesto
1. Season fish with salt and spices
2. Add lemon juice and coat well with oil
3. Grill tish and set aside, keep warm
Sauce Procedure:
1. For the sauce, saute chorizo in olive oil tor 1 min over medium heat
2. Add garlic, tomatoes and herbs and saute tor another minute
3. Add olives and red wine, reduce liquid to half
4. Add demiglace and reduce liquid to half
Plating Procedure:
1. Set rice on the plate
2. Top rice with French beans (haricot verts)
3. Top beans with fish
4. Pour sauce on the side of fish
5. Drizzle or dot pesto around the sauce
Restaurant: Blackwood Bistro, Ground Floor, The Venice Piazza, McKinley Hill, Fort Bonifacio Global City, Taguig City, Luzon, Philippines
Recipe Type: Authentic
Submitted By: Jun Jun de Ocampo, Chef and Owner of Blackwood BistroRecipe Type: Authentic
Recipe Author: Chef Jun Jun de Ocampo
Original Photograph By: Jun Jun de Ocampo/Blackwood Bistro
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.sl-agritech.com/donamaria/wp-content/chefsreco/Chef%20Jun%20Jun%20de%20Ocampo%20BLACKWOOD%20BISTROS%20GRILLED.pdf