Dining out is enjoyable, but wouldn't you like to make restaurant quality meals at home? Better yet, why not make the exact dishes you have enjoyed at your favorite local restaurants. We looked to the area chefs and restaurateurs for recipes to their most popular dishes and they were happy to oblige. We have collected them all in our virtual recipe box and organized them by contributor and category. Bon appetit!
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Black Bean Chilean Sea Bass
|# of Servings:
- 2 six ounce pieces of Chilean seabass
- 1 teaspoon fajita seasoning
- Black bean sauce (recipe to follow)
- 2 tablespoons ginger, scallion and cilantro, equal parts
- 1/2 cup peanut oil
- Vin blanc (recipe to follow)
Black Bean Sauce
- 1 /4 cup black bean paste
- 1 /4 cup sake
- 1/2 cup mirin
- 4 tablespoons butter
- 1/2 cup sliced shallots
- 1 cup white wine
- 1 cup fish stock
- 1 1/2 cups heavy cream
- 4 tablespoons shallots, sliced
- 2 teaspoons garlic, minced
- 1/2 cup shitake mushrooms
- 2 cups spinach
- 2 teaspoons fish sauce
- Sprinkle sea bass with fajita seasoning.
- Coat with black bean sauce and add julienned ginger, scallions and cilantro.
- Heat peanut oil in a small sauté pan until smoking, pour onto sea
- Cover bowl with plastic wrap and steam for about 6 to 7 minutes until fish
is cooked through.
- Drizzle with Vin Blanc
- Serve with sautéed spinach.
Black Bean Sauce
- Simmer all ingredients in small saucepan and reduce until sauce coats the
back of a spoon.
- Sweat shallots in butter in small saucepan.
- Add white wine and reduce until the liquid is almost evaporated.
- Add fish stock and reduce by half.
- Add heavy cream and reduce by half, until sauce coats the back of a spoon.
- Strain and keep warm.
- Sauté shallots and ginger until tender, then add shitake mushrooms,
- Add spinach, sauté until wilted.
- Finish with fish sauce and serve.