Fresh fish with garden vegetables is a healthy and delicious meal that everyone will enjoy. That’s what’s cooking tonight as we grab a Bite with Belkys.
The Chef: Dewey LoSasso
The Restaurant: AQ By Acqualina in Sunny Isles Beach
The Dish: Charred Snapper Crudo with Sautéed Spinach
2 Snapper fillets
extra virgin olive oil to taste
orange olive oil to taste
black pepper and sea salt to taste
1 Serrano chili pepper
For Sautéed Spinach
4 cups spinach
1/2 shallot, diced
1/4 cup roasted Brazil nuts
1/2 Dragon Fruit, sliced
salt and pepper to taste
extra virgin olive oil, to taste
3 cups Guava wine
Salt and Pepper to taste
Method of Preparation:
– Start by drizzling extra virgin olive oil over a Serrano pepper. Grill for about two minutes, add sea salt and cut it up.
– Drizzle olive oil and sprinkle sea salt and pepper over both sides of a snapper fillet and put it on the grill. Char on one side for about 3 minutes. When you get a nice char- turn it over and char for about 15 seconds- then take it off. You don’t want to cook it all the way through- that’s why it’s crudo! Chill in the refrigerator for about 30 minutes.
– For the Sautéed Spinach- first peel and cut the Dragon Fruit- slicing it into strips. Add salt, pepper and olive oil- toss and set aside.
– Slice a fresh Guava- put it in a pan with Guava wine and let simmer on the stove- letting it reduce down for about 20 minutes.
– Put olive oil in a hot pan. Add shallots and sauté. Add salt and pepper and when the shallots start to brown, add toasted Brazil nuts and spinach. Sauté until it starts to wilt then take it off the burner.
-Plate the Charred Snapper Crudo by slicing bite-sized pieces on a diagonal, and drizzle on citrus olive oil and top with Serrano peppers. Serve with Ponzu Sauce on the side
-Plate the Sautéed Spinach with the Guava wine reduction and top with the Dragon Fruit.
Serving suggestion: Guava Wine
AQ By Acqualina
17875 Collins Ave.
Sunny Isles Beach, FL 33160