Chilean Sea Bass with Forbidden Rice and Citrus Salad

Recently we went to a wedding in Ft. Lauderdale, Florida. The wedding was beautiful and we had a great weekend! But my favorite part of traveling is getting to go eat and try out new places (always searching for inspiration). We checked out this place called Market 17. It’s rated one of the best places to eat in Ft. Lauderdale and they were not wrong. It was sooooo good. One of the things we tried there (and we tried a lot of food) was a Swordfish over Forbidden Rice dish. I had not heard of forbidden rice before but the meal was delicious. So here’s my version of what we had.

Sea Bass:

Sea Bass

  • 1 lb of Chilean Sea Bass with skin
  • 2 tbsp of olive oil
  • salt and pepper
  • 2 pans (1 smaller than the other)

Cooking: Season the sea bass with salt and pepper on both sides. In the bigger pan add the tbsp of olive oil and heat to medium. On the bottom of the smaller pan rub olive oil on it to keep the fish from sticking.

2 pans

2 pans to make the skin crispy!

Cook for a few minutes, take off the top pan, flip and cook for a few more. Super crispy skinned fish! Yum!

Forbidden Rice: 

Ingredients

Ingredients

  • 1 3/4 cup of Chicken Broth
  • 1 cup of forbidden rice
  • 3 chopped green onions
  • 1/2 cup diced yellow onion
  • 3 minced garlic cloves
  • 1 small shallot diced
  • salt & pepper
  • juice from 1/2 lemon
Diced ingredients

Diced ingredients

Cooking: In a medium sauce pan add all the diced vegetables and saute for a few minutes. Add the forbidden rice and sweat for 1-2 minutes. Add the chicken stock and bring to a boil. Once boiling, drop to a low simmer and cook for 20 mins. The rice does not get fluffy like white rice does but it does plump a little. Add the lemon juice and stir. Taste for salt and pepper.

Citrus Salad:

The delicious topping

The delicious topping

  • 1 big handful of watercress
  • 1 chopped green onion
  • 1 small handful of chopped cilantro
  • 1/4 cup of olive oil
  • juice of 1 1/2 lemons
  • salt and pepper
  • 1 segmented orange.

Cooking: In a mixing cup (or really anything you want to mix it in) add the olive oil, lemon juice, salt and pepper and whisk it together. Add all vegetables together in a bowl and dress with vinaigrette.

Serve rice on bottom, fish (crispy side up) and top with salad and segmented oranges.

Chilean Sea Bass with Forbidden Rice and Citrus Salad

Chilean Sea Bass with Forbidden Rice and Citrus Salad

Buen Provecho! 

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