Edit ModuleShow Tags

Recipe: Broiled Fish Bliss

Chef Greg Sonnier of Kingfish

Photographed by Cheryl Gerber




























Broiled Boneless Whole Fish with Heirloom Tomatoes, Sweet Onions, Shaved Parmesan and Citrus Thyme Vinaigrette

• 2 2-pound speckled trout, flounder or redfish, scaled and completely boned with tail connected (Hint: If buying a whole fish at the grocery store, ask the fish monger to scale and hinge cut it)
• 2 heirloom tomatoes (yellow, Brandywine or red Creole), sliced
• 1 sweet onion, peeled and Julienned)
• 2 ounces Parmesan cheese shavings
• 2 cups baby lettuce
• 1/2 cup olive oil

Citrus Thyme Vinaigrette
• 1 small shallot, finely chopped
• 3/4 cup olive oil
• 1/4 cup Champagne vinegar or white wine vinegar
• 2 Tablespoons of creole mustard
• 3 Tablespoons fresh lemon juice
• 2 Tablespoons fresh Satsuma juice
• 1 teaspoon fresh thyme, finely chopped
• 1/4 teaspoon lemon zest, finely grated
• Sea salt and pepper, freshly ground

Combine first 8 ingredients in a small jar.
Season vinaigrette to taste with sea salt and pepper.
Shake to blend. (Vinaigrette can be made 1 week ahead.) Cover and chill. Shake before using.

Assembly:
Season fish filets with sea salt and pepper, then coat with olive oil.
Place in broiler for approximately 12 minutes or until fish is cooked through.
Place baby lettuces on the bottom of the plate, then top with sliced heirloom tomatoes sprinkled with sea salt, julienned onion and 2 Tablespoons of vinaigrette.
Top with shaved Parmesan and then the broiled fish.
Add 1 Tablespoon of vinaigrette to finish and serve.


Kingfish | 337 Chartres St.| 598-5005 | CocktailBarNewOrleans.com


 

You Might Also Like

Tensas Tower

A stylish abode overlooking Bayou Teche.

Louisianians Of The Year

8 Inspirational Stories

Carnival’s Reigning Restaurant

At their 175th anniversary, Antoine’s history is entwined with that of Mardi Gras

Gumbos with Greens

Three gumbo recipes to warm up your winter

Cheap Eats

High in taste; easy on the budget

Add your comment:
Edit ModuleShow Tags

Latest Posts

Designer of the Week: Lazaro

Don't be that guy

Ring Thing, Part I

A diamond’s cut and shape is about more than just preference

Message to Tom Benson:

We're behind you!

The New Orleans School of Cooking

Celebrates their 35th anniversary
Edit ModuleShow Tags Edit ModuleShow Tags Edit ModuleShow Tags