Chef Judi’s Dish – 8/24
>>> chef justin fields is in the kitchen today. i don’t know what you’re cooking but it smells great. >> we have triple tail. >> it doesn’t ring the bell on that. >> it’s a snapper. the feet on crustaceans and other small fish, which gives them that kind of shell fish kind of flavor but they eat like a snapper. okay. so what we have right here is triple tail. we marinaded and put a little bit of a chipotle marinade. it has olive oil, a little bit of onions and lemon juice. >> that has some kick. would you characterize this as a hot dish. >> i wouldn’t say hot, just marinaded. we sear that in the pan with a little bit of olive oil. this pan we’re going to start the quote unquote paell larks. a little bi- paella to start there. e are going to render our spanish chospanish chorizo and garlic and fennel which we have diced up. we have preroasted roma tomatoes and roasted red bell peppers. al
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