As promised, the co-executive chefs from Antonello Ristorante at South Coast Plaza share with us recipes from their restaurant. Read 'em: two recipes! If you missed it, check out the first part, or the second part of our questionnaire with the twosome.
CHEF GINO BUONANOCE
BRANZINO IN UMIDO
4 teaspoons finely chopped parsley
1medium onion, quartered
½ cup dry white wine
2 lbs. black mussels (cleaned)
½ cup ripened fresh tomatoes
4 8 oz. pieces European Seabass
4 oz. extra virgin olive oil
2 teaspoons minced garlic
Sea salt and fresh black pepper to taste
- In a large pot, combine 2 t. parsley, onion and wine.
- Simmer over medium to high heat. Add mussels, cover and and cook just until mussels open wide (5-6 minutes).
- Discard any unopened mussels.
- Remove mussels from their shell and set aside.
- Strain broth of steamed mussels through fine mesh into a bowl.
- If necessary, add water to broth to make 1 cup.
- Add fresh tomatoes.
- Season fish with salt and pepper and set aside.
- In a non-stick pan, heat extra virgin olive oil over medium high heat.
- Add fish and cook on both sides for 2 minutes.
- Sprinkle garlic, add broth and tomatoes then add mussels.
- Reduce heat and simmer, spooning broth over fish for 10 minutes or until fish is cooked.
- Garnish with remaining parsley and serve.
CHEF SALVATORE FERRARA
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HALIBUT IN BRODETTO
1ea 6oz halibut
1 slice Prosciutto
1oz extra virgin olive oil
1 tsp shallots
2oz cherry tomatoes
Splash white wine
1/4 cup clam juice
1 tsp chopped parsley
1 tsp extra virgin olive oil
Salt and pepper to taste
- Wrap Halibut with Prosciutto and season with salt and pepper (not to much salt because prosciutto tends to be a little salty).
- Place olive oil in sauté pan and heat then brown fish on both sides.
- Add shallots and brown then add cherry tomatoes and deglaze pan with white wine.
- Add clam juice and bring to boil.
- Place mussels and clams in broth and cover lower heat to simmer and cook for about 5 minutes.
- Finish dish with parsley and left over olive oil.