Grilled Redfish/ Jumbo Lump Crabmeat/ Two-potato Hash/grilled Asparagus/ Sun Dried Tomato/basil Beurre Blanc Chef Special Recipe

Cooking Instructions

1. 1

   Prepare the Potatoes

   Peel and dice the russet and sweet potatoes into small cubes. In a pot, cover them with water, add salt, and bring to a boil. Cook until tender, approximately 10-15 minutes. Drain and set aside.

2. 2

   Prepare the Asparagus

   Trim the tough ends off the asparagus and toss them in olive oil, salt, and pepper. Grill over medium heat for about 5-7 minutes, turning occasionally until tender and slightly charred.

3. 3

   Grill the Redfish

   Preheat the grill to medium-high heat. Brush the redfish fillets with olive oil and season with salt and pepper. Grill for about 4-5 minutes on each side or until the fish flakes easily with a fork.

4. 4

   Make the Two-Potato Hash

   In a skillet, heat a tablespoon of olive oil over medium heat. Add the cooked potatoes and sauté until golden brown, about 5-7 minutes. Stir in the sun-dried tomatoes and crabmeat, cooking until heated through.

5. 5

   Prepare the Basil Beurre Blanc

   In a saucepan, melt the butter over low heat. Add minced garlic and sauté for 1 minute. Stir in lemon juice and chopped basil. Cook until the sauce thickens slightly, stirring constantly.

6. 6

   Plate the Dish

   On each plate, place a portion of the two-potato hash, top with a grilled redfish fillet, and garnish with grilled asparagus. Drizzle the basil beurre blanc over the top.