Fresh fish is always a treat and it’s especially impressive when you present it cooked whole. That’s what’s on the menu tonight, as we grab a Bite with Belkys.
The Chef: Jonathan Lane
The Restaurant: Traymore Restaurant & Bar inside the Metropolitan by Como on Miami Beach
The Dish: Whole Fish with Tuscan Kale
1 whole fresh fish (Snapper, Grouper, or your favorite white fish)
4 tbs. blended oil (75% canola, 25% olive oil)
3 oz. Tuscan Kale
1/8 tsp. garlic, shaved
8 segments lemon, peeled
1 tbs. capers
1 tbs. black olives
1/2 lemon, juice
1 tbs. butter
1 tsp. fresh marjoram
Kosher salt to taste
2 pinches, espelette (or black pepper)
Lemon segments for garnish
Method of Preparation:
-Start by scoring the fish on both sides. Season with salt and espelette (or black pepper). Put blended oil on a hot grill and sear the fish. 3-4 minutes on each side. Add oil as needed.
– When it’s golden brown on both sides, take the fish off the grill and finish it in the oven about 8 minutes at 385 degrees. (Depending on size)
– While the fish is baking- make the butter sauce. In a hot pan add shaved garlic in olive oil and sauté until caramelized. Add salt, capers, fresh lemon segments, black olives and stir. Add butter and stir again. As the butter browns, add fresh marjoram and lemon juice and set aside.
– Put kale on the oiled grill. Season with kosher salt, espellete chili peppers (or black pepper) until it begins to wilt. Add lemon juice and stir.
– Take the fish out of the oven and season with a bit more salt and lemon.
Place the whole fish on the plate, and top it with the kale. Add the butter sauce over the kale and then garnish with lemon wedges.
Serving suggestion: Albariño wine
Bring in a printed copy of the recipe and get 20% off your bill now through August 8th.
Traymore Restaurant & Bar
Metropolitan by Como
2445 Collins Avenue
Miami Beach, FL 33140