The Chef & Owner: Hector MalpartidaThe Restaurant: MPP BrickellThe Dish: Fish Filet a lo macho (sea bass)


1 sea bass filet1 pinch of salt1 pinch of white pepper1 Tbs of extra virgin olive oil1 tsp of garlic, crushed

Ingredients for Fish Topping:

1 Tbs of butter1 tsp of garlic, minced1 cup of mixed seafood (cooked octopus, shrimp, scallops and calamari)1 Tbs of vinegar1 Tbs of yellow pepper sauce2 Tbs of MPP mother sauce1/2 of a roaster red pepper1 tsp of green onion1 tsp of cilantro, finely chopped3 oz. of heavy cream1 pinch of salt1 pinch of white pepper1 Tbs of parmesan cheese

Method of Preparation:

-Start by seasoning the sea bass with salt, white pepper, extra virgin olive oil and garlic. Then, cook the fish on a grill or pan.

-Next, prepare a fish topping. In a hot with melted butter, sauté minced garlic, cooked octopus, shrimp, scallops and calamari.

-After, pour in vinegar and a yellow pepper sauce (composed of blended yellow pepper, onion, garlic and tomato). The restaurant, also adds their mother sauce, which is a blend of roasted vegetables. Toss it all together.

-Then, add roasted red pepper, green onion, cilantro, heavy cream, salt, white pepper and parmesan cheese.

To Plate:

Top the sea bass with the fish topping. At the restaurant, they also serve a side of white rice.

Serves: 1

Serving Suggestion: Passion Fruit Pico Sour


Take a printed copy of the recipe to the restaurant and get a complimentary dessert. (Valid for one month after the air date.)

MPP Brickell141 Southwest 7th StreetMiami, FL 33130(305)

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