Grilled Redfish with Aged Balsamic
6 redfish fillets, 6 to 8 ounces each, grilled
12 ounces of blanched and sautéed vegetables (baby carrots, baby zucchini, haricots vert, asparagus spears or any combination of same)
6 ounces slow-roasted mushrooms (recipe follows)
6 slices (about 1/4-inch thick) Vidalia or other sweet onion, charred in a heavy skillet
Extra virgin olive oil
Aged balsamic vinegar
Arrange vegetables and mushrooms (recipe below) on a warmed dinner plate. Place redfish fillet over vegetables and place onion slice on redfish. Drizzle plate with extra virgin olive oil and vinegar.
Slow-Roasted Wild Mushrooms
1 pound assorted wild mushrooms
Kosher salt
Freshly ground black pepper
6 cups vegetable oil
2 bay leaves
2 sprigs fresh rosemary
3 sprigs fresh thyme
3 cloves garlic
Preheat oven to 275 degrees. Season mushrooms with salt and pepper. In a 13-by-9-inch baking dish, combine mushrooms with remaining ingredients, making certain that mushrooms are completely covered with oil. Cover with foil and bake for 1 1/2 hours, until mushrooms are very tender. Transfer mushrooms to a strainer or colander, remove bay leaves, rosemary and thyme sprigs, and allow to drain. (Oil may be reserved and used for another purpose.) Serve mushrooms either warm or at room temperature. Serves 6.
café b
2700 Metairie Road | 934-4700
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