Bronzed Fish With Spinach And Gorgonzola
From notyourmomma 15 years ago
- 15 minutes to make
- Serves 4
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. Read more You will smoke up the house! From Cafe Alma-St. Pete. Means "Feed the soul" See less
Ingredients
- fish Ingredients: shopping list
- Two large cobia fillets, cut one inch thick (4 servings) shopping list
- Bronzing spice powder (your favorite cajun flavored rub---I prefer shopping list
- Paul Prudhomme's seafood magic) shopping list
- 1 lemon shopping list
- 1/4 cup of white wine shopping list
- extra virgin olive oil shopping list
- roasted pepper sauce Ingredients: shopping list
- 4 ounces of pureed roasted red pepper (use fresh or jarred) shopping list
- 1 cup of white wine shopping list
- 2 tbsp of lemon juice shopping list
- 1/4 cup of sugar shopping list
- 1/4 tsp of thyme shopping list
- 1/2 tsp of black pepper shopping list
- 1 cup of heavy cream shopping list
- 1/4 lb. of butter shopping list
- gorgonzola Topping: shopping list
- 4 cups of fresh baby spinach leaves shopping list
- 2 tsp of minced garlic shopping list
- 2 tbsp of olive oil shopping list
- 1/4 tsp of black pepper shopping list
- 1/4 tsp of sea salt shopping list
- 2 slices of cooked smokey bacon shopping list
- 4 tbsp of crumbled gorgonzola cheese shopping list
- Orzo Salad Ingredients: shopping list
- 1 cup orzo shopping list
- 1/2 cup quartered artichokes shopping list
- 1/2 cup toasted pine nuts shopping list
- 1 tbsp of basil chiffonade shopping list
- 1 tbsp of minced garlic shopping list
- salt and pepper shopping list
- 1 tbsp of olive oil, extra virgin shopping list
How to make it
- 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*****
People Who Like This Dish 3
- cherrybomb Ladera Ranch, CA
- fishtrippin Estelline, SD
- notyourmomma South St. Petersburg, FL
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" It was excellent "