Go Fish! Artisan Chefs Share Omega-Rich Seafood Recipe

0
1230

The chefs at artisans market bistro are sharing their latest menu special — Tuscan barramundi — and the easy steps to enjoy this restaurant-quality dish at home.

There’s a new star on the menu at the artisans market bistro at Renown Regional Medical Center: Tuscan barramundi with warm tomato arugula dressing. It’s packed with healthy ingredients–tomatoes, bell pepper, fresh herbs, pine nuts and arugula–and high-protein and heart-healthy barramundi, also known as Asian sea bass.

 

Created by artisan Lead Chef Jabari Alexander, this elegant, simple-to-make recipe is high in omega-3 fatty acids, thought to help fight inflammation, lower triglycerides and slow the buildup of arterial plaque. You can find barramundi fresh or fresh frozen.

And if you don’t feel like cooking, call artisans at 775-982-5817 to see when they are serving this special on the menu.

Tuscan Sea Bass With Warm Tomato Arugula Dressing
Rate Recipe!
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe!
Print Recipe
Tuscan Sea Bass With Warm Tomato Arugula Dressing Rate Recipe!
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe!
Print Recipe
Servings2
Prep Time10
Cook Time40
Cook Time
40
Search Recipes by Course or Cuisine!
Ingredients
  • 2 barramundi filets skin on or off
  • 3 Roma tomatoes sliced
  • 1 red bell pepper sliced
  • 2-3 garlic cloves thinly-sliced
  • 1 sprig fresh rosemary chopped
  • 1 sprig fresh thyme pulled from stem and chopped
  • 1 1/2 tablespoons olive oil
  • pine nuts add as desired for garnish for garnish
  • arugula add as desired for garnish
Instructions
  1. Chop or slice the tomatoes, garlic, rosemary. Pull thyme off the stem.
  2. Heat small pan with 1/2 tablespoon olive oil over low heat.
  3. Add the herbs, tomatoes and garlic to the pan and cook for about 40 minutes.
  4. Meanwhile, add about 1 tablespoon olive oil to a frying pan large enough for the barramundi filets. Heat the oil over high heat and add fish. Cook the fish on both sides until the outside is brown and the fish is white inside.
  5. Add the stewed tomatoes to the blender. Blend a few seconds on low.
  6. Spoon a portion of the tomato dressing on each plate.
  7. Top with a piece of fish and garnish with pine nuts and arugula. Serve and enjoy!
Search Recipes by Course or Cuisine!
Ingredients
  • 2 barramundi filets skin on or off
  • 3 Roma tomatoes sliced
  • 1 red bell pepper sliced
  • 2-3 garlic cloves thinly-sliced
  • 1 sprig fresh rosemary chopped
  • 1 sprig fresh thyme pulled from stem and chopped
  • 1 1/2 tablespoons olive oil
  • pine nuts add as desired for garnish for garnish
  • arugula add as desired for garnish
Instructions
  1. Chop or slice the tomatoes, garlic, rosemary. Pull thyme off the stem.
  2. Heat small pan with 1/2 tablespoon olive oil over low heat.
  3. Add the herbs, tomatoes and garlic to the pan and cook for about 40 minutes.
  4. Meanwhile, add about 1 tablespoon olive oil to a frying pan large enough for the barramundi filets. Heat the oil over high heat and add fish. Cook the fish on both sides until the outside is brown and the fish is white inside.
  5. Add the stewed tomatoes to the blender. Blend a few seconds on low.
  6. Spoon a portion of the tomato dressing on each plate.
  7. Top with a piece of fish and garnish with pine nuts and arugula. Serve and enjoy!

LEAVE A REPLY