Braised Seabass with Strabenero Pilaf Recipe

 

 

Braised Seabass with Strabenero Pilaf, topped with diced fresh strawberries, crushed roasted pistachios and drizzled with Purple Blaze balsamic viniagrette.

 

Ingredients (Serves 4)

 

4 - 5 oz filets of seabass

1 package of rice pilaf

4 large strawberries

1/3 cup crushed roasted pistachios

1 small can (15 oz) of diced fire roasted tomatoes

3 tbs Strabenero

3 tbs Purple Blaze

1 tbs honey

3 tbs butter

 

1.  Cook rice pilaf according to package directions.  Add Strabenero to boiling water prior to adding rice.

2.  Heat medium-large frying pan to medium-hot.  Add butter.  Once butter has melted place seabass filets in pan skin side down.  Sear for 2-3 minutes.  Turn filets over and sear for an additional 2-3 minutes.  Remove from pan.

3.  Add fire roasted tomatoes, juices and all, and bring to heavy simmer.  Place seabass filets in pan skin down.  Reduce heat to a l ight simmer, cover with at tight fitting lid and braise for 7 minutes or until the internal temparature of the seabass reaches 145 degrees F (62.8 degrees C).

4.  Blend Purple Blaze, balsamic vinegar and honey.

5.  Plate as follows;  Rice pilaf, seabass, diced strawberries, crushed roasted pistachios and a fresh basil leaf.  Place a few spoonfuls of the fire roasted tomatoes on each side of the rice and slightly drizzle the plate with the Purple Blaze balsamic viniagrette.  Serve and enjoy!

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