Watch: The Chefs of Tommy Bahama Give a Little Advice in the Kitchen!

By: Elizabeth Prann Email
By: Elizabeth Prann Email

Are you looking for a fantastic new recipe, or perhaps you want to try a new restaurant this Easter weekend.

The chefs of Tommy Bahama in San Destin can help!

Newschannel Seven's Elizabeth Prann dropped by the restaurant and got an inside look at the Chefs hard at work.

Corporate Chef Don Donley says they're preparing for the holiday weekend but in case you want to stay at home, he is giving you his favorite recipe!

Recipe:
Santiago Seabass
Chef Don Donley
Serves 8
Plating Specification:
Chilean Sea Bass, fresh, 7oz portioned (8 Each)
Olive oil - 2 ½ Tbl
House salt & pepper- 2 Tsp
Grilled asparagus, trimmed to 6 inches
Lemon garlic oil- ½ Cup
Caribbean rub - 4 Tsp
Yuzu lilioki butter sauce - 12 FL Oz
Lemon curl- 8 Ea

MOP (Method of Preparation):
Place olive oil (1 tsp per fish) in sauté pan and heat on medium heat. Sear sea bass in small batches maybe 2-3 at a time. Season sea bass evenly with house salt and pepper (1/4 tsp per fish) on all sides. Sprinkle the Caribbean rub on 1 side of the sea bass (1/2 tsp per fish) and place it in a hot sauté pan. Sear for 1 minute or until a nice crust appears. Flip the sea bass gently and place in pre- heated conventional oven set at 400 degrees and cook for 8-10 minutes or until done. Remove fish from oven and let rest. Grill asparagus until hot then toss with lemon garlic oil.

Plating:
Place grilled seasoned asparagus on plate (8 ea per plate) then top with finished sea bass. Ladle the yuzu lilikoi butter sauce (1 ½ FL Oz) over the sea bass. Spoon the rustic citrus salsa (2 TBL per fish) and a little of the juice on top. Garnish with a lemon curl.

Recipes:
House salt and pepper:
Kosher salt -1 Tbl
Coarse ground black pepper - 1 Tsp
Ground white pepper - ¼ Tsp

Mix all ingredients together.
Caribbean rub:
Ground cinnamon -1 TBL
Ground cumin - 1 TBL
Chile powder -1 TBL
Curry powder - 1 TBL
Ground cayenne pepper - ½ TBL
Black pepper - 1 TBL
Kosher salt - 2 TBL
Allspice - ½ TBL

Mix all ingredients together.
Lemon garlic oil:
Olive oil - 1 ½ Cups
Fresh lemon juice - ½ Cup
Garlic puree -1 oz
Kosher salt - ½ Tsp
Black pepper - ¼ Tsp

Mix all ingredients together with a wire whisk. Burr mix lightly with a hand held burr mixer.
Yuzu lilikoi butter sauce:
Pinot Grigio - 16 Fl Oz
Lilikoi puree - 4 Fl Oz
Yuzu juice - 4 Fl Oz
Shallots, minced - 1 Oz
Fresh Thyme leaves - 1 TBL
Heavy cream - ½ Cup
Butter, cold - 1 LB
Sea salt - 1 Tsp
Pepper mélange - 1 Tsp
Roasted garlic puree - ½ TBL
Pure maple syrup - 3 TBL

In sauce pan, add Pinot Grigio, lilikoi, yuzu and shallots. Bring to a boil over medium/high heat and cook to reduce the liquid until it becomes syrupy, approx 15 minutes. Add cream and reduce by half. Lower heat and gradually add butter and stir, do not whisk. Take care not to let the sauce boil or it will separate. When all butter is incorporated add the salt, pepper, syrup and thyme. Add roasted garlic puree at the end.

Rustic Citrus Salsa:
Oranges, peeled, segment, diced ¼ inch - ½ LB
Red ruby grapefruit, peeled, segment, diced ¼ inch -4 ½ Oz
Yellow bell pepper, diced 1/8 inch -2 Oz
Red bell pepper, diced 1/8 inch - 2 Oz
Cilantro, fresh fine chopped - 1 TBL
Red onion, diced 1/8 inch - ½ Oz
Yuzu juice - ½ Fl Oz
Rice wine vinegar - ½ Fl Oz
Sugar - 2 TBL

Mix all ingredients together until incorporated.


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