Seared Amberjack /w Herb Roasted Potatoes, Broccolini & Red Pepp - FOX10 News | WALA

Seared Amberjack /w Herb Roasted Potatoes, Broccolini & Red Pepper Coulis

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Chef Ily from the Renaissance Riverview Plaza Hotel prepares Amberjack with potatoes crusted in Parmesan and herbs, served over red pepper puree for a little spice!

Equipment:
- 2 Sauce Pot                
- 1 Strainer
- 1 Oven Safe Sauté Pan        
- A Food Processor
- 1 Fish Spatula            
- 1 Sheet Pan
- Tongs    
- 1 Mixing Bowl

INGREDIENTS:
Potatoes-
•    2 quart water seasoned with crab boil
•    2 to 3 red potatoes quartered
•    1 cup panko bread crumbs
•    1 TSP chopped sage
•    1 TSP chopped rosemary
•    1 TSP chopped thyme
•    2 TBS grated Parmesan cheese
•    1 TBS minced garlic
•    2 TSP kosher Salt
•    2 TSP black pepper
Red Pepper Coulis-
•    1 medium red bell pepper roasted with skin and seeds removed
•    2 TBS minced garlic
•    1 TBS extra virgin olive oil
•    2 TBS red wine vinegar
•    Salt & Pepper to taste

•    Broccolini, trimmed
•    3 TBS  butter
•    1 Lemon 
•    8 oz Portion Fish

STEPS:

Preheat the oven to 375 degrees.
Use one sauce pot and fill it with water, about ¾ the way full. Bring the water to a boil, this will be your blanching pot. 
Fill your second sauce pot with crab boil, add your potatoes. Bring it to a boil and cook until fork tender. Strain and set aside to cool.
In a separate bowl, mix together the panko, herbs, Parmesan cheese, 1 TBS minced garlic, salt and pepper. Toss the mixture with your cooled potatoes. 
Drizzle olive oil evenly across the potatoes (or Evenly coat the potatoes with olive oil –depending on if they need to fully coat the potatoes or simply drizzle olive oil across the top of the potatoes), then place the potatoes on a sheet pan. Then place the potatoes in the oven for 8 to 10 minutes or until golden brown.
While the potatoes cook, drizzle olive oil into a sauté pan until the bottom of the pan is (lightly or well) coated, and heat it on the burner.
Place the seasoned fish skin side down and do not shake the pan. Allow the fish to cook for few seconds before putting it in the oven and allowing to cook for 7 to 8 minutes. 
While the fish is cooking, combine roasted red pepper, 2 TBS garlic, red wine vinegar, and 1 TBS extra virgin olive oil in a food processor. Add salt and pepper to taste. Set Aside.
Drop your broccolini in the pot of boiling water you set up at the beginning, and allow the broccolini to cook for 30 seconds.
By now your fish and potatoes should be complete, remove both and set potatoes to the side. 
Return your fish to the stove set to a low heat, flip the fish over with your fish spatula and put 2 TBS butter in the pan, grabbing the pan with a heat resistant towel or oven mitt, baste the fish in melted butter for a 20 to 30 seconds finish with squeeze of lemon. Remove and set aside on paper towel to remove excess butter. 
Remove the broccolini from the boiling water and place in the sauté pan you used to cook the fish. Add 1 TBS of butter and return the pan to heat. Toss the broccolini until the butter has melted and coated the broccolini. Season with salt and pepper to taste. 
Prepare to plate the dish once complete.

ABOUT THE BUSINESS:

Renaissance Riverview Plaza Hotel, Downtown Mobile

Click here to visit their website.

Featuring an unbeatable downtown location and wide range of outstanding amenities, the Renaissance Mobile Riverview Plaza provides an award-winning home base for business and leisure travelers alike.

Our hotel, ideally placed in downtown Mobile, Alabama, offers stylish nautically inspired interiors and breathtaking views of Mobile Bay. Guests interested in planning an event will enjoy our hotel's 44,000 square feet of state-of-the-art venue space, skywalk access to Arthur R. Outlaw Convention Center and terrific planning and catering services.

THE HARBOR ROOM

6:00 AM - 2:00 PM, 5:00 PM - 10:00 PM

Our signature restaurant features the freshest local seafood and seasonal produce, served in a modern and inviting atmosphere. We're open for breakfast, lunch, and dinner.

FATHOMS LOUNGE

2:00 PM - 11:00 PM

Fathoms Lounge combines the vibrant environment of a downtown bar with the sophistication of a restaurant. With creative cocktails, live music, and covered outdoor seating, it's the ideal spot for catching up with friends after a busy day in Mobile.

ABOUT THE CHEF:

Ily Flores is the Sous Chef at the Renaissance Riverview Plaza Hotel. By training under great chefs, Ily has developed a true passion for fundamental cooking techniques and using the freshest, locally sourced ingredients. Ily uses his previous experiences and love for food to assist in creating seasonal menus for the Harbor Room and Fathom’s. Chef Ily also assists in developing menus and planning of banquet events for nearly 44,000 square foot of meeting space. 


All content © 2018, WALA; Mobile, AL. (A Meredith Corporation Station). All Rights Reserved.

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