RFBF_YUM_BIG

 

RED FISH BLUE FISH
EDWIN VEGA
 

 
Sun-dried Basic Cream Sauce:
2 cloves garlic, minced
1 cup heavy cream
¼ cup sun-dried tomatoes
¼ cup basil
1 tsp. lemon juice
Salt and pepper to taste

Jasmine Rice:
1 cup Jasmine rice
1 ½ cups water
Bring water to a boil. Add rice and cover. Reduce heat and simmer for 15 minutes. Fluff with fork.

Asparagus:
Bring water to a boil. Add asparagus spears to boiling water for 3-4 minutes (depending on thickness.) Remove from water, drain and toss with salt and pepper.

Pan-seared Fish and Fresh Spinach:
Sear fish of choice in hot pan. To plate, place fresh spinach leaves on bottom of plate. Add 2 scoops of Jasmine rice on top of spinach. Add cooked asparagus and fish. Ladle sun-dried tomato basic cream sauce onto fish and asparagus. Add chopped scallions for garnish.