Grilled Yellow Tail, Arugula Hummus, Baby Artichoke, Tomato, Quinoa Salad, Tomato Buerre Blanc

 
Grilled Yellow Tail

Pair With

Nº 78

Cabernet sauvignon

FLAVOR PROFILE

spice, nutty, vegetal, acidic

TIME TO EXECUTE 

30 minutes

INGREDIENTS

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)

olive oil

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)

 

DIRECTIONS

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.