(WSVN) - Turn your kitchen into a French bistro. A chef’s seafood recipe will have the whole family saying “OK” to having to stay home for dinner. Time to grab a Bite with Belkys.
The Chef: Nicolas Mazier
The Restaurant: MILA, Miami Beach
The Dish: Loup de Mer
Ingredients:
Confit bell pepper:
10 pc Red bell pepper
4 pc Yellow bell pepper
100 g. Garlic clove
100 g. White onion, finely chopped
100 g. Olive oil, blend
2 Thyme branches
1 Rosemary branch
1 Basil branch
1 Fennel branch (top part)
Salt
Pepper
60 g. White balsamic vinegar
Branzino filets:
Salt and pepper to season
Sauce vierge:
500 g. Olive Oil, Blend
10 g. Parsley, chopped
10 g. Sage, chopped
Salt
Pepper
150 g. Lemon Juice
Method of Preparation:
Confit Bell Pepper:
- Remove seeds and white parts from bell pepper and slice. In a sauce pot, sweat onion with olive oil, then add bell pepper.
- Add whole garlic clove, herbs and fennel, but keep them whole to be removed when cooked.
- Add more oil if needed. Bell pepper are cooked when soft but not falling apart.
- Once cooked, remove herbs, garlic and fennel. Store bell peppers with the cooking oil.
- Before serving, drain bell peppers and add white balsamic vinegar. To be served just warm, not hot.
Branzino:
- Season filet with salt and pepper on both sides.
- Cook the filet skin side down, finish in oven if necessary.
Sauce Vierge:
- Chop herbs and add to the rest of the ingredients.
To Plate:
- Place the filet on the plate with the sauce on top, confit bell pepper and grilled lemon next to it.
MILA
800 Lincoln Road
Miami Beach, FL 33139
www.milarestaurant.com
*Currently, MILA is closed due to the COVID-19 crisis. Like so many other restaurants featured in Bite with Belkys over the years, they will need your support once they reopen.
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