Four 12 to 14 oz partially boned bronzini fillet with skin on.
2 0z Pernod liquor
1/4 cup olive oil (need a brush to brush oil onto filet's)
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For the sauce.
three medium plum tomatoes diced
two clove garlic minced
1/2 teaspoon shallot minced
1 tbsp parsley chopped(Curly or Flat)
1 tbsp non perils capers
1/2 tbsp fresh lemon juice
1/2 cup extra virgin olive oil
, c
on med heat heat oil to warm, add shallot, garlic, cook half a minute. Add capers and lemon juice. Cook at medium heat for one half minute longer. DO NOT SAUTE, Cook for warm to hot. Add salt and pepper and parsley and put aside.
Brush skin side of each fish fillet with olive oil. On meaty side pour or brush Pernod onto fillet. When all are prepped check your grill. Hot at about 375* is hot to score the skin and cook. place lid over fish. Cooking time should not be more than three to four minutes per fillet. Because the size of your grill will vary you may have to cook two at a time. It is important to let the fish rest half a minute skin side down. Then pull the bones of in one motion top to bottom. A gentle tug should do the trick. Then run a knife down the center
of the fish. Fold and place on top of each other. Add sauce over the fish .
For the prepared Broccoli Rab.
4 Bunch Broccoli Rab
one cup extra virgin olive oil
2 tbsp minced garlic
salt and pepper
Bring three gallons of salted water to a boil. Trim Rab stems at base and blanch the Rab for ten seconds.
Remove and shock in cold water. The Rab should be brilliant green. Allow to dry(moist). about ten minutes.
so while the fish is cooking on the grill bring out a 12 inch saucepan. Cook the Rab in two batch's. So add half the oil to the first pan with half the garlic. Raise heat to high, when garlic browns add broccoli Rab and saute half a minute. Do not crowd the pan, Season with salt and pepper and place alongside the fish.
Appetizer salad will require
one bunch red leaf lettuce
two bunch frisee
Two roasted beets (red or yellow)
One orange sectioned
1/4 cup toasted walnuts
Eight medallions of goat cheese(8 slices from one log)
1/2 cup shredded carrot
1/2 cup shredded red cabbage
1 small red onion shaved
For roasted beets wash your beets and dry. Rub olive oil and salt on each. Place in aluminum wrap and roast at 275* until fork tender(this varies on the size of each beet). allow to cool, this will take at least half an hour. With a plastic glove on each hand peel of skin and slice into portions.
Wash lettuce and dry. Tear apart with your hand and lace into a bowl. Add teaspoon shallot, 1/2 teaspoon garlic, 1/8 tsp grated ginger into bowl, add carrot and red onion. Add vinaigrette and goat cheese and mix.
Top with orange sections and walnuts.
For toasted walnuts place one tbsp brown sugar, 1 tsp butter, pinch nutmeg and Cinnamon into a saute pan and melt smooth at medium heat. Add walnuts and toast.
Strawberry vinaigrette
2 cup canola oil
2/3 cup apple cider vinaigrette
1/2 shallot
2 tsp sugar
1 tsp salt(Kosher)
1/4 tsp white pepper
1 cup sliced strawberries
blend all together and use
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