Recipe: Pan-Seared Kingclip with Tomato, Olive & Fennel Salsa Served Over Spinach & Basil Salad by Michael’s on East (Sarasota, FL)

Recipe and photo courtesy of Chef Jamil Pineda, Michael’s on East.

The Michael’s culinary team was pleased to collaborate with Londolozi Game Reserve Executive Chef Anna Ridgewell to feature their signature recipes for a limited time, and we are pleased to share her recipe with you!

Tomato, Olive & Fennel Salsa
Served on a Spinach & Basil Salad

Serves 4

4 Kingklip Fillets (3 oz. each) Chef Jamil suggests substituting Grouper or Red Snapper if Kingklip is unavailable.
2 Tbsp Butter, Melted

Tomato, Olive & Fennel Salsa:
2 Red Onions, Chopped
4 Whole Baby Fennel Bulbs
1⁄2 Cup Sliced Black Olives,
pitted and broken in half
2 Cups Grape Tomatoes, cut in half
1 Cup Olive Oil
Salt & Black Pepper to Taste

Spinach & Basil Salad:
1 Bag Baby Spinach
1 Cup Fresh Basil Leaves
2 Tbsp Olive Oil
Salt & Black Pepper to Taste

On a sauté pan over medium heat, add butter. Brush the Kingklip with a little melted butter and pan-sear until cooked, approximately 3 minutes each side, until golden brown. Do not overcook (or the Kingklip will be tough). Mix all the chopped salsa ingredients together, then add olive oil. Season to taste. Toss all the spinach & basil salad ingredients together. Season with the salt & pepper and olive oil.

To Assemble:
Place the tossed salad on the plate. Add the salsa to the pan with the fish to reheat. Place the cooked fish on top of the salad and top with the salsa. Serve immediately.

About Fred Bollaci

I'm CEO and President of Fred Bollaci Enterprises. I lost more than 100 pounds while living "La Dolce Vita" and I'm now known as "The Healthy Gourmet." Sample the good life with me through fitness, fine food, and good wine. Meet chefs who cater to a healthy gourmet lifestyle through my Golden Palate blog.
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