The Chef: Mike Leon The Restaurant: Los Ranchos The Dish: Emerald Fish Ingredients:
Fresh 8-10 oz. filet of white fish (your choice) 1/4 oz. of olive oil1/8 of a large white onion (finely diced)1 clove of garlic (minced) 1/2 cup of lemon/lime juice1/4 oz. of chicken basepinch of ground white pepper4 tsp. of all purpose flour (diluted)1 quart of heavy whipping cream1 bag of spinach (trimmed) rice (side option)black beans (side option) plantains (side option) Method of Preparation: -Start by preparing the Emerald Sauce. In a hot pot, add, olive oil, sautéed onions, garlic, lemon juice, chicken base, salt, black pepper, flour and heavy whipping cream. Whisk together and let it reduce. -Next, wash and towel dry fresh spinach. -Then, in a blender add spinach and olive oil. Blend the ingredients together. If desired, add more spinach while it's blending. -To complete the sauce, add the emulsified spinach to the cream and whisk it together. -Now, prepare the fish by soaking it in lemon and lime juice for 10 seconds on each side and coat the soaked fish in all purpose flour. -To finish, pan sear the fish in olive oil until golden brown. To Plate: At the restaurant, they like to serve the dish with a side of plantains, and black beans and rice. Serving Suggestion: Pinot Grigio Wine Serves: OneNote: Take a copy of the recipe to any of the Los Ranchos restaurants and get 10% off your total bill. (Valid one month after the air date.)
Los Ranchos At Westland 1645 W 49th St, Hialeah, FL 33012 (305) 362-0045 http://www.beststeakinmiami.com/