Grilled Yellow Tail, Arugula Hummus, Baby Artichoke, Tomato, Quinoa Salad, Tomato Buerre Blanc
spice, nutty, vegetal, acidic
TIME TO EXECUTE
1 ½ Lb. yellow tail, portioned into 4 even pieces
2 cups arugula (blanched)
1 can chickpeas (drained)
2 clove garlic (chopped)
1 lemon (juiced, zested)
8 ea. baby artichokes (cleaned, blanched, halved)
1 pint cherry tomatoes (halved)
1 cup quinoa (cooked)
10 leaves basil (chopped)
¼ cup parsley (chopped)
1 cup white wine
2 Tbsp. tomato paste
8 oz. butter (unsalted)
Heat a grill on high. Season the fish with salt, pepper, and olive oil. Set aside.
In a blender, place in next 4 ingredients, turn on high and slowly drizzle in olive oil until a paste starts to form. Let the blender run until a thick paste is formed. Adjust seasoning with salt and pepper.
Toss together in a mixing bowl the next 5 ingredients and stir until combined. Coat entire mixture in olive oil, season with salt and pepper, and stir to combine again.
Place fish on the grill and cook for 1-2 minutes on each side.
In a sauce pot, place the next 3 ingredients and reduce until smooth sauce is formed.
To plate: spoon hummus on the plate and drag across to create a smear. Place fish in the smear, and let the quinoa salad fall a little on the fish and then to the plate. Spoon sauce around the fish.