Pan Seared Red Fish/ Charred Tomato Rice/ Salsa Verde/ Pea Tendrils/ Pickled Shallots Recipe

Cooking Instructions

1. 1

   Pickle the Shallots

   In a small bowl, combine red wine vinegar, sugar, and salt. Add the thinly sliced shallots and let them pickle for at least 30 minutes.

2. 2

   Prepare Salsa Verde

   In a food processor, combine parsley, cilantro, minced garlic, capers, lemon juice, olive oil, and salt. Blend until smooth and set aside.

3. 3

   Cook Charred Tomato Rice

   In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add cherry tomatoes and cook until charred. Stir in the rice and vegetable broth. Bring to a boil, then reduce heat to low and cover. Cook for 15-20 minutes until rice is tender and liquid is absorbed.

4. 4

   Pan Seared Red Fish

   Heat olive oil in a skillet over medium-high heat. Season red fish fillets with salt and black pepper. Sear the fish for 4-5 minutes on each side or until cooked through and golden brown.

5. 5

   Serve

   On a plate, serve the charred tomato rice topped with the pan-seared red fish. Drizzle with salsa verde and top with pickled shallots and fresh pea tendrils.