Recipe Courtesy of Michael’s on East
Pan-Seared Golden Tile Fish
Ingredients for Fish:
4-7oz portions of Golden Tile Fish
3oz Olive Oil
Salt and pepper to taste
Steps for Fish:
Het up a sauté pan on medium-high, add the oil.
Season the fish with salt and pepper and let it sear until golden brown
Flip the fish and place in a 400-degree oven for 6 minutes
Ingredients for Confit Fennel:
1 Bulb of Fresh Fennel Cut in Wedges
2 Cups of Olive Oil
2 Cloves Garlic Peeled
3 Sprigs of Fresh Thyme (per serving)
Salt and pepper to taste
Steps for Confit Fennel:
On a small sauté pan add all the ingredients
Cook on medium for 3 minutes with cover
Place in a 300-degree oven and cook for 20 minutes or until the fennel is tender. Set aside for plate up
Ingredients for Creamer Potatoes:
8 Creamer Potatoes (per serving)
4oz Olive Oil
Salt and pepper to taste
Steps for Creamer Potatoes:
Cut potatoes in half
Add the rest of the ingredients and place on a sheet pan.
Place pan in the oven at 450-degree until they are soft.
Ingredients for Crispy Pancetta:
1lb Pancetta Diced Medium
1 oz Olive Oil
Steps for Crispy Pancetta:
Place ingredients in a sauté pan on medium-low then add the oil and pancetta and cook until pancetta is golden brown and crispy.
Ingredients for the Clam Chowder:
2, 8-ounce bottles clam juice
2 tablespoons (1/4 stick) butter
1 cup chopped onions
1 cup chopped celery (about 2 large stalks)
1 bay leaf
1 1/4 cups Heavy Cream
1 teaspoon hot pepper sauce
1 cup sweet peas
Steps for Clam Chowder:
Melt butter in a heavy large pot over medium heat.
Add onions, celery and bay leaf and sauté until vegetables softened (about 6 minutes).
Add the clam juice, cream, and hot pepper sauce.
Simmer chowder 5 minutes to blend flavors, stirring frequently.
Add the peas simmer 1 minute.
Season with salt and pepper
To Plate:
Ladle 4 oz of chowder on 4 pasta bowls then place the potatoes in the middle and top with fish. Garnish with pancetta and Confit Fennel.
