Recipe

Bronzed Fish With Spinach And Gorgonzola Recipe

	Notyourmomma / All my dishes 5 months, 1 week ago Not your typical blackened fish preparation. Gussied-up fish with intensely flavored spinach and gorgonzola topping and roasted red pepper sauce.. Best made with a seasoned cast iron skillet outside on the grill. You will smoke up the house! From... More Prep:35m Cook:15m Servings:4	Notyourmomm
	intense company fancy grill ready meal

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Ingredients

Fish Ingredients:

Two large cobia fillets, cut one inch thick (4 servings)

Bronzing spice powder (your favorite cajun flavored rub---I prefer

Paul Prudhomme's seafood magic)

1 lemon

1/4 cup of white wine

extra virgin olive oil

Roasted Pepper Sauce Ingredients:

4 ounces of pureed roasted red pepper (use fresh or jarred)

1 cup of white wine

2 tbsp of lemon juice

1/4 cup of sugar

1/4 tsp of thyme

1/2 tsp of black pepper

1 cup of heavy cream

1/4 lb. of butter

Gorgonzola Topping:

4 cups of fresh baby spinach leaves

2 tsp of minced garlic

2 tbsp of olive oil

1/4 tsp of black pepper

1/4 tsp of sea salt

2 slices of cooked smokey bacon

4 tbsp of crumbled gorgonzola cheese

Orzo Salad Ingredients:

1 cup orzo

1/2 cup quartered artichokes

1/2 cup toasted pine nuts

1 tbsp of basil chiffonade

1 tbsp of minced garlic

salt and pepper

1 tbsp of olive oil, extra virgin

Directions

You can fix the orzo and the roasted red pepper sauce ahead to make this a far easier prep than trying to juggle all the parts at one time.

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Roasted Pepper Sauce:

Add all the sauce ingredients in a saucepan, except the butter.

Reduce on medium heat until the sauce is thick.

Remove sauce from heat and slowly add the butter, a bit at a time, whisking all the while.

Pour into a thermos and keep warm.

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Orzo Salad:

Cook the orzo following package instructions

Set aside.

When the fish is finishing up in oven, finish the orzo.

Saute the garlic, artichokes and pine nuts in the olive oil.

Add the cooked orzo to the pan and heat.

Season with salt and pepper.

Garnish with basil chiffonade. Very good at room temp.

Drizzle with a touch more olive oil and a bit of lemon juice as a dressing to keep it from getting too dry.

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Preheat grill to very hot. 450 degrees.

This can be done in the oven but be prepared for some smoke.

Preheat cast iron skillet. CAST IRON IS BEST

Season both sides of thick fish fillets. Use a Light touch you are aiming bronzed not blackened!!

Brush with oil on both sides.

Place fillets in pan and cook two minutes per side.

Squirt the juice of one lemon over the fish and pour the wine in the pan.

Cover grill, alternately put in the preheated oven for a hot roast.

Cook about 8 minutes depending on the thickness.

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Gorgonzola Topping:

While the fish is cooking, preheat a saute pan with the olive oil.

Add all the ingredients, except the cheese.

Saute until the spinach is wilted.

Can fix this ahead and have it sitting grillside covered with foil to keep warm.

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REMOVE the cast iron pan from direct heat or from oven and place the spinach evenly over each fish fillet.

TOP with gorgonzola.

Return to grill and cover to slightly melt the cheese.

To serve. Put a puddle of roasted red pepper sauce on each plate, top with a fish fillet with the spinach gorgonzola topping and a generous helping of the orzo salad on the side.

***Recipe from Cafe Alma-Gulf Fishing magazine*****

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