Sea Bass in Artichoke Stew, and Tequila served with Ricotta Tortita Recipe

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Sea Bass in Artichoke Stew, and Tequila served with Ricotta Tortita
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Ingredients
29
Count
Nutrition
1234
Calories
Total time
60
Minutes
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Ingredients:

  • 1 cup miso paste
  • 1 cup water
  • 2 oz honey
  • 1 tbsp lime juice
  • 4 (8-oz) sea bass fillets
  • 8 oz ricotta
  • 1/2 tsp nutmeg
  • salt and pepper
  • 2 1/2 oz flour
  • 4 tbsp olive oil
  • 16 fresh artichoke hearts , sliced lengthwise
  • 4 carrots , sliced lengthwise
  • 1 sprig thyme
  • 1 hoja santa pepperleaf, chiffonaded (substitute 1 tsp fennel fronds or seeds and 5 black peppercorns, ground and mashed), plus 1 hoja santa pepperleaf, chiffonaded (substitute the leaves from 1 sprig tarragon), for garnish
  • 1/2 oz white wine
  • 2 oz water
  • 1 oz butter
  • 1/2 oz tequila
  • salt and pepper
  • 4 miniature corn

Directions:

  1. Mix the miso paste with the water and add the honey and lime juice. Marinate the fish in the mixture for 12 hours, in the refrigerator.
  2. About an hour before cooking the fish, make the tortitas. In a large mixing bowl, and combine the potato, ricotta, softened butter, egg yolks, nutmeg, salt, and pepper. Slowly add the flour, 1 spoonful at a time, while mixing all of the ingredients until a dough is formed. Roll the dough out flat, and cut out circles using a 4-inch round cookie cutter. When you are ready to saute, heat a skillet and saute the circles some clarified butter until golden brown.
  3. Preheat the oven to 350 degrees F.
  4. In a large pan heat the olive oil and saute the artichoke, carrots, shallots, bay leaves, thyme, and the pepperleaf. When tender, flambe with the tequila. Then add the white wine and cover with water. Simmer slowly until vegetables are almost cooked, about 15 minutes.
  5. Add the fish into the pot on top of the artichokes, cover, and cook for 10 minutes in the oven. Once the fish has been cooked, drain the juice from the pan, into a small saucepan, and reduce by half. Keep the fish and vegetables warm. Add the cream to the reduced sauce, and reduce again until the mixture thickly coats the back of a spoon. Add the butter at the end.
  6. To serve, place 1/4 of the pepperleaf chiffonade on the bottom of a plate. Add the artichoke stew in the center of a platter, add the fish on top, place a tortita on the side, and add the sauce around the plate. Garnish with the corn leaves, fried tomato skins, and miniature corn.
  7. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1234.42 Kcal (5168 kJ)
Calories from fat 656.91 Kcal
% Daily Value*
Total Fat 72.99g 112%
Cholesterol 273.15mg 91%
Sodium 2686.17mg 112%
Potassium 1899.67mg 40%
Total Carbs 118.72g 40%
Sugars 46.04g 184%
Dietary Fiber 18.1g 72%
Protein 37.12g 74%
Vitamin C 43.8mg 73%
Vitamin A 0.8mg 27%
Iron 5.3mg 29%
Calcium 363.5mg 36%
Amount Per 100 g
Calories 142.43 Kcal (596 kJ)
Calories from fat 75.8 Kcal
% Daily Value*
Total Fat 8.42g 112%
Cholesterol 31.52mg 91%
Sodium 309.94mg 112%
Potassium 219.19mg 40%
Total Carbs 13.7g 40%
Sugars 5.31g 184%
Dietary Fiber 2.09g 72%
Protein 4.28g 74%
Vitamin C 5.1mg 73%
Vitamin A 0.1mg 27%
Iron 0.6mg 29%
Calcium 41.9mg 36%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 30
    Points
  • 34
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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