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Grillé Floride mérou avec Citrus Safran Beurre Blanc (surmonté d'oignon mariné Bermudes)

Served with Asparagus and Roasted Tomato Grits

Recipe by Chef Fred Vlachos, Everglades restaurant

Sert 4

Oignons marinés Bermudes

  • 2 medium Bermuda Onions (Oignons rouges)
  • ¾ cup sugar
  • 2 cloves Garlic cracked
  • 1 Bay Leaf
  • ½ oz fresh ginger, sliced in rounds
  • 2/3 cup rice vinegar
  • Salt and Pepper to taste

1) Julienne onions
2) Place all ingredients in a pot and bring to a simmer.
3) Reduce until liquid begins to thicken.
4) Remove from heat and cool until ready to serve
5) Onions can be prepared a day prior and stored

Citrus Saffron Beurre Blanc Sauce

  • 1 tbsp Olive Oil
  • 1 clove garlic chopped
  • 1 shallot chopped
  • 6 oz Orange juice
  • ¼ cup white wine
  • ½ fresh lime
  • ½ fresh lemon
  • 1 pinch Saffron
  • 3 tbsp heavy cream
  • ½ lb unsalted fresh butter (not melted)

1) Sauté garlic and shallots in oil for two minutes, do not brown at medium heat.
2) Add all juice, cream, wine and saffron
3) Reduce until sauce begins to thicken then reduce heat to low
4) Add butter slowly until all is incorporated

Roasted Tomato Grits

  • 1 oz Olive Oil
  • 1 clove Garlic, haché
  • 1 shallot, haché
  • 1.5 cups Chicken Stock
  • 1.5 cups milk
  • 4 oz gouda cheese
  • 6oz grits
  • 2/3 stick of unsalted butter
  • ½ cup roasted tomatoes, drained

1) Sauté shallots and garlic in olive oil for two minutes on medium heat, don’t brown
2) Add roasted tomatoes and sauté for two minutes
3) Add chicken stock and milk and bring to a boil
4) Add gouda cheese and melt
5) Add grits and cook until tender. If consistency is too thick add a bit more chicken stock to get a creamy consistency.
6) Add butter to finish

Grilled Florida Grouper & Asperges

  • 4 Grouper filets
  • 16 Jumbo Asparagus
  • 2 tbls Olive Oil
  • Half fresh lime
  • Half fresh lemon
  • 1 clove garlic, haché
  • Sel & Poivre au goût

1) Season grouper filets with olive oil, lime, lemon, ail, salt and pepper
2) Season Asparagus with olive oil, salt and pepper
3) Place grouper on grill, on medium high heat for 4 minutes de chaque côté, depending on thickness of filet
4) Place asparagus on grill for 4 minutes or until al dente

To Present and Serve:

1) Place grits on center of plate
2) Place asparagus on top of grits
3) Place grouper filet on top of asparagus
4) Drizzle sauce around the plate
5) Top grouper with pickled onions
6) Enjoy!