WSVN — For today’s Bite, we’re taking a road trip to the Keys to one of the hottest restaurants in Islamorada. Hogfish is on the menu as we grab a Bite with Belkys.
The Chef: Michael Ledwith
The Restaurant: Chef Michael’s in Islamorada
The Dish: Hogfish Juliette
Ingredients:
4 Filets of Hogfish 6 oz each (or other fresh fish)
4 large Sea Scallops
8 large Shrimps
Chef’s spice blend to taste- equal portions of ground rose hips, thyme, oregano, salt and pepper
1 tablespoon butter
2 tablespoons canola oil
Chardonnay Butter Sauce
1 tablespoon butter
1 large shallot, chopped
1/2 cup good Chardonnay
1/4 cup heavy cream
1 lemon, juiced
4 tablespoons butter
1 tablespoon flat leaf parsley, chopped
1/4 cup sliced almonds, toasted
Method of Preparation:
– Start by toasting almonds in a hot pan for several minutes. When they’re golden brown, set them aside.
– In another pan, add canola oil and unsalted butter. While it’s melting, season scallops on both sides with Chef Michael’s special spice blend.
– Put the scallops in the pan to sear on both sides. Add the shrimp and cook about a minute or more, depending on the size of the shrimp.
– Now start the sauce. Melt butter in a hot pan. Add chopped shallots and reduce. Add Chardonnay and let it reduce a bit as well. Add fresh lemon juice and reduce some more. Add kosher salt and pepper, heavy cream and chopped parsley. Add a bit more butter and stir. Add the scallops and the shrimp to the sauce and simmer another minute or two.
– Now for the hogfish. Add canola oil and butter to yet another hot pan. When the butter melts, add the hogfish and sauté for two to three minutes on each side.
To Plate:
– Chef Michael plates with tri-colored potatoes, sautéed asparagus, baby carrot and the hogfish fillets. He tops it with the scallops, shrimp, Chardonnay butter sauce, toasted almonds and chopped parsley.
Serving suggestion: Chardonnay
Serves: 4
Chef Michael’s
81671 Overseas Hwy.
Islamorada, FL 33036
305-664-0640
http://foodtotalkabout.com/
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