Recipes From the Master Chef
Chef Vincent Signorelli Jr. is a world-renowned gourmet chef who prepares special dishes at La Cucina Restaurant at the Beau Rivage Resort in Biloxi, Mississippi. I have eaten every one of these fish dishes and gone back for more. If you are looking for great food and a fun time on the Mississippi Gulf Coast, call Sandy Zanella at 228-386-7111 or email her at SFZANELLA@BEAURIVAGERESORT.COM and make reservations to visit the resort and try some of Chef Signorelli's tasty fish dishes.
4/7 oz. trout filets
Flour (season with salt & pepper)
Eggwash (4 eggs mixed with 3 cups milk)
16 oz. pack of Italian polenta
3 tablespoons of grated parmesan cheese
1 teaspoon of black pepper
2 tablespoons of crushed red pepper (add more if you wish)
Add salt to desired taste
3 tablespoons of chives (fresh, chopped)
Pound of unsalted butter
1/4 cup of lemon juice
Add black pepper to desired taste
1/4 cup of white wine
1/4 cup of bread crumbs
4 tablespoons of parsley
Method: In medium bowl, mix all of the ingredients of Polenta mixture together. Take cleaned trout filet, and lightly dust in flour. Then dip in eggwash and finally coat in Polenta mixture. Heat 10-inch saute skillet over high heat. Add olive oil and place coated trout, skin side up in skillet. Saute until golden brown, and then turn with spatula. Continue cooking until golden brown. Place on serving platter, and squeeze lemon on fish.
Sauce Method: Put butter into a small saucepot. Heat over medium heat until butter begins to turn light brown. Remove from heat and add lemon juice, black pepper, white wine, breadcrumbs and parsley. Mix well. Spoon sauce over fish right before serving.
4/7 oz. flounder filets
Flour (seasoned with salt & pepper)
Eggwash (4 eggs mixed with 3 cups of milk)
3 cups of pinenuts (chopped in food processor)
3 tablespoons of olive oil
1 teaspoon of garlic
1 tablespoon quartered black Kalamata olives
1 tablespoon of quartered green olives
3 tablespoons of quartered Crimini mushrooms
2 cups of crushed tomatos (fresh, skinless)
2 tablespoons of basil (fresh, chopped)
2 tablespoons of unsalted butter
Add salt and black pepper to taste
Method: Heat 10-inch saute skillet over high heat. Lightly dust filet of flounder in flour, dip in eggwash, and then coat well in chopped pinenuts. Add olive oil to hot skillet. Place encrusted flounder in saute skillet, skin side up. Saute over medium heat until golden brown. Flip, and continue cooking until golden brown.
Sauce Method: In 10-inch skillet, heat oil. Then, saute garlic, olives and mushrooms for 2 minutes. Add tomatos, and turn to a boil. Add basil, salt and black pepper. Remove from heat, and add butter. Mix well. Spoon sauce over fish right before serving.
Cobia Alla Griglia
4/8-9 oz cobia filets
2 lemons cut in half
3 cups of extra virgin olive oil
1 cup of balsamic vinegar
Add salt to desired taste
Add crushed red pepper to taste
1 teaspoon of rosemary (fresh, chopped)
If you are looking for a great Christmas gift and you like to cook fish you need to get the FISH AND FIXINGS COOKBOOK, available from Night Hawk Publications for $15.50 per copy, which includes shipping and handling.