Heart of A Woman presents
Heart-Healthy Cooking with Chef Luca: Almond-Crusted Fish with Red Pepper Sauce, Roasted Cauliflower, and Grilled Curry Carrots
Chef Luca Manfé demonstrates how to cook a delicious, heart-healthy meal at the 2019 Heart of a Woman Symposium. For more information about Heart of a Woman and future women’s heart health events, visit https://www.houstonmethodist.org/educ....
Recipes in this video:
Almond-Crusted Grouper
Serves 4
1¼ lb grouper or red snapper, cut into 4 portions
4 tsp Dijon mustard
2 cloves garlic, slivered
Zest and juice of 1 lemon, divided
½ cup sliced almonds, coarsely chopped
½ cup finely chopped parsley
1 tbsp finely chopped fresh dill or 1 tsp dried
1 tbsp plus 2 tsp extra-virgin olive oil, divided
1 tsp kosher salt, divided
Freshly ground pepper to taste
1. Preheat oven to 400°F. Coat a rimmed baking sheet with cooking spray.
2. Combine lemon zest, almonds, parsley, dill, 1 tbsp oil, ½ tsp salt and pepper in a small bowl.
3. Place fish on the prepared baking sheet and spread each portion with 1 tsp mustard. Divide the almond mixture among the portions, pressing it onto the mustard.
4. Bake the fish until opaque in the center, about 7 to 9 minutes, depending on thickness.
Red Pepper Sauce
Serves 4-6
1 red bell pepper
1 yellow bell pepper
1 clove garlic
1 shallot
3 star anise
3 sprigs fresh basil
1 ½ tbsp white wine vinegar
½ cup white wine
1 tbsp olive oil
¼ tsp salt
Freshly ground pepper to taste
1. Julienne the bell pepper, shallots and garlic.
2. Heat olive oil in a hot pan. Add the peppers, shallots, garlic, star anise, and a pinch of salt.
3. Stir well and cook for a few moments until the peppers start to soften up.
4. Add the basil whole, and pour in the white wine vinegar and white wine. Reduce over moderate heat.
5. Add a couple of table spoons of water to the pan. Bring to a boil and simmer until liquid is half gone.
6. Remove the star anise, then carefully add all remaining ingredients into a blender and liquefy.
Roasted Cauliflowers with Raisins, Pine Nuts, Capers, and Parmigiano
Serves 4
1 large head cauliflower cored and cut into florets
3 tbsp extra-virgin olive
¼ tsp sea salt
Freshly ground black pepper
1 tbsp red wine vinegar
½ lemon - juice and zest
2 tbsp raisins
2 tbsp toasted pine nuts
1 tbsp capers, rinsed
2 tbsp chopped fresh Italian parsley
1. Preheat oven to 425°F.
2. Line a baking sheet with parchment paper. Spread cauliflower florets evenly on prepared sheet.
3. Drizzle 2 tbsp olive oil over cauliflower and season generously with salt and freshly ground black pepper.
4. Roast, stirring once, just until tender for 20 to 25 minutes.
5. Meanwhile, make vinaigrette. In a bowl add 1 tbsp olive oil, red wine vinegar and lemon juice. Stir in raisins, pine nuts, capers and parsley.
6. When cauliflower is tender, transfer to serving platter and drizzle with vinaigrette.
Grilled Curry Carrots
Serves 4
2 pounds medium carrots, sliced into thirds on the diagonal
3 tbsp extra virgin olive oil
1 tbsp curry powder
¼ tsp black pepper
½ tsp kosher salt
1. Toss carrots with olive oil, curry powder, pepper and salt until evenly coated.
2. Grill until lightly charred on both sides.
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| Education | Upload TimePublished on 1 Apr 2019 |
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