Page 14 - Boca Club News - February '21

Page 14, Boca Club News

The Good Life: Dining, Drinks, Destinations

Signature Recipe from Broken Sound’s

New Executive Chef Jay Prisco: Miso Roasted Seabass

What could be better than a dish
that is both healthy and delicious? That
would be reason enough to schedule
a seafood dinner for family or guests.
And to make it a special treat, try your
hand at this Asian-inspired recipe from
Broken Sound Club Executive Chef
Jay Prisco’s private collection. All of
the recipes in these Boca Club News monthly columns are
presented here with the cooperation of Clubhouse Manager
Ed Cichielo and Director of Food and Beverage Lorant Botha

Ed Cichielo Lorant Botha Food Photo by Jon
Ricco
Serves 2
Ingredients:
1 oz. olive oil
2 each 7-oz. portions Chilean Seabass
2 ozs. miso glaze (see directions below)
2 each head baby bok choy, cleaned and large chopped
6 each shiitake mushroom caps cut in half
4 ozs. baby spinach
2 ozs. ginger soy vinaigrette (see directions below)

Directions:
Pre-heat oven to 500 degrees. Preheat sauté pan over
medium high heat. Add ½ oz. oil and sear fish. Once seared,
flip and brush each piece with miso glaze. Place pan in
oven and cook 13 minutes. At this time, preheat a sauté pan
over medium high heat and add remaining oil. Add shiitake Serving over 108,000 satisfied customers since 1976
mushrooms and cook until slightly tender. Add bok choy
and continue to cook until tender. At this time, add spinach
and ginger-soy to coat. Once spinach is wilted, separate the South Florida’s
vegetables equally onto two plates. Place seabass on top of
the vegetables and enjoy. Largest Plumbing
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