Honey-glazed Wild Striped Bass With Warm Quinoa/farro Salad, Grilled Asparagus & Roasted Cauliflower
Dish highlighting Farmers & Fishermen’s 7oz Domestic Red Snapper portions by the talented chefs at Ray’s on the River in Sandy Springs, GA
All of the recipes including its ingredient, instruction, and cooking times are suggestions. Please make sure raw product is fully cooked before consuming. We welcome you to share your culinary creations with us by tagging @farmersandfishermenpurveyors on Instagram or Farmers & Fishermen Purveyors on Facebook!
Serves: 2
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Ingredients
- 2 (7 oz) Wild Striped Bass Portions from Farmers & Fishermen
- 6 oz Jalapeno Grits (Your rendition)
- 2 ea Grilled Asparagus
- 3 ea Cauliflower
- 4 oz Tuscan Kale (Optional)
- 2 oz Natural Honey
Instructions
Pat fish dry with and then season both fillets with Kosher Salt
Cooking in Pan
Sear the fillets starting with the skin side down, add clarified butter in order to crisp the skin. Flip the fillets and finish cooking until we have a nice caramelization on the meat side
For Kale & Cauliflower
In a different pan, sauté the kale and cauliflower with your rendition of Garlic Butter trying to keep a green vibrant color on kale and a nice golden brown on the cauliflowe
Plating
Place your rendition of Jalapeno Grits mix in the center of the plate, then top it with both fillets and place the kale and cauliflower next to the quinoa
Garnishing
Garnish with the confit tomatoes and your cooked asparagus. Finish your dish with your rendition of Honey Glaze.
