New York Live

Grilled Lubina For Two

Updated 4:01 PM EST, Wed, Apr 28, 2010

Grilled Lubina For Two
 

2 Fillet of Lubina
1 bunch of green asparagus
1 tablespoon olive oil
1 clove, Thinly shaved garlic
1 whole Diced peeled tomato
2 Shallots, diced
1 pinch Saffron threads
1 teaspoon Dried oregano
3 lemons (juice)
1 cup olive oil
10 pinches salt and pepper to taste
0.25 cup Chives
2 dashes of cayenne pepper

Fire the grill and allow the iron to get white hot...Portion your fish to desired size.  Keep cold and dry.

Cut away the tough base end of the asparagus (chef's note: at the restaurant, we peel them too)

Toast garlic in a small pan with a tablespoon of olive oil, just until the garlic begins to color.

Immediately remove from heat and add diced tomatoes, saffron and cayenne.

Return to low heat allow mixture to simmer low 10 minutes. Remove from heat.

Add shallots, lemon and a cup of olive oil.  Season with salt to taste. Keep at room temperature up to 2 hours or in the refrigerator for two days.

Add chives to vinaigrette just prior to saucing the asparagus and fish.

Now that the grill is nice and hot, pat dry the skin of the fish with a paper towel. Season both sides with salt and pepper and rub of oil, and immediately place the fish skin side down on the hotter part the grill. 

Allow to cook without catching on fire (spray bottle of water) for a minute.  Turn the fish 90 degrees allowing the grill to cross mark the skin. Essentially rendering the natural fat and crisping the protein structures of the skin.  Allow fish to cook for another minute.  Turn the fish over onto the fleshy side and move it to a less hot part of the grill.  

Lightly season your asparagus with salt and pepper drizzle with oil and put it on the hot spot now. Cover the grill.   Continue to cook.  After two minutes turn the fish 90 degrees and roll the asparagus. Cover the grill. 

Cook the fish until the flesh is firm, approximately 3-5 minutes depending on the temperature of your grill and the thickness of your fish.

Fresh asparagus is done when you can stick a tip of a knife into and it slides off easily. Place the asparagus on your plate, spoon over some saffron-chive vinaigrette.

Add your fish skin side up and spoon over a little more.  Serve immediately.

First Published: Apr 27, 2010 5:08 PM EST

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