Chilean Seabass Recipe
Prosciutto Wrapped 8oz Lobster Tail, Avocado Mango Jasmine Rice, Ginger Wood Fire Roasted Cauliflower, Asparagus Vinaigrette, Blood Orange Peals and Truffle Puree
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Ingredients
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Seafood
Rice
Vegetables
Sauces
Method
Preparation
- 1
Prepare the Lobster Tail
Preheat oven to 375°F (190°C). Wrap the lobster tail in prosciutto slices and place it on a baking sheet. Bake for 15-20 minutes or until the lobster is fully cooked.
- 2
Cook the Jasmine Rice
Rinse the jasmine rice under cold water. In a pot, add the rinsed rice and 1.5 cups of water. Bring to a boil, then reduce heat to low and cover. Cook for 15 minutes or until water is absorbed. Fluff with a fork and mix in diced avocado and mango.
- 3
Roast the Cauliflower
Cut cauliflower into florets, toss with olive oil, ginger, salt, and pepper. Spread on a baking sheet and roast in the oven for 25-30 minutes until golden brown.
- 4
Prepare the Asparagus Vinaigrette
Blanch asparagus in boiling water for 2-3 minutes, then immediately transfer to an ice bath. In a small bowl, whisk together balsamic vinegar, olive oil, salt, and pepper. Toss asparagus in the vinaigrette before serving.
- 5
Prepare the Truffle Puree
In a blender, combine cooked cauliflower (reserve some for garnish), truffle oil, salt, and pepper. Blend until smooth and creamy.
Assembly
- 6
Plate the Dish
On a plate, place a serving of the jasmine rice topped with avocado and mango. Add the prosciutto-wrapped lobster tail on the side. Arrange roasted cauliflower and asparagus vinaigrette around the rice. Garnish with blood orange peels.
- 7
Serve
Drizzle truffle puree over the lobster and serve immediately.