So I did a kick-butt dinner for the wife last night. I scored some great, thick sea bass fillets and scaled them and left the skin on the bottom for the fat content. I hit them with sea salt, white pepper and a little cracked black pepper, seared them in a really hot skillet for a couple of minutes on the skin side, and then put them in the over for about 13 minutes at 475 degrees. Then I took them out and covered them in a really tasty Sofrito-butter sauce and then served it with a nice helping of Arroz con Gandules (Caribbean Rice and Pigeon Peas -- a little shout out to Puerto Rico). Recipes included below! Enjoy...
Sofrito Butter Sauce
2 tbsp vegetable oil
1 large red bell pepper, cored, seeded and sliced
1 clove garlic, peeled and sliced
½ jalapeno, seeded and sliced
½ white onion, peeled and sliced
4 tbsp softened, unsalted butter
1 tbsp chopped cilantro
½ cup chicken stock
Fine sea salt and ground white pepper
¼ cup lime juice
1. Sweat red bell pepper, jalapeno, garlic and onion in vegetable oil until soft
2. Place sweated vegetables in food processor with softened butter, lime juice and cilantro to puree finely and then set aside
3. Set chicken stock to boil lightly in a saucepan and then whisk in puree vegetables
4. Simmer for two minutes and then remove from heat
5. Serve with any seafood as a slightly salty, citrus accompaniment
Arroz Con Gandules (Puerto Rican Rice with Pigeon Peas)
1 tbsp olive oil
1/3 cup of sofrito (made by Goya foods)
1/3 cup ham or bacon chopped
2 cups of PARBOILED rice
3 1/2 cups chicken broth
1 1/2 tsp sazon con achiote y culantro (made by Goya foods)
2 tsp of powdered chicken bouillon (made by Goya foods)
1 1/2 tbsp Adobo seasoning
1/3 cup of tomato sauce, NOT tomato paste
1/2 cup of sliced pimento stuffed ollives
1 tsp Italian seasoning
1/4 cup fresh chopped cilantro
2 bay leaves
1 15-ounce can of Pigeon Peas (Gandules) (made by Goya foods)
1. Heat a large dutch oven on your stove to medium heat and then add olive oil, ham (or bacon) and sofrito, stirring constantly, cook for about 4 minutes
2. Add the sazon, tomato sauce and chicken bouillon, stir well to mix
3. Add all the chicken stock, Italian seasoning, bay leaves, adobo seasoning and olives, and allow it to come to a boil.
4. Add the drained Pigeon Peas (Gandules) and allow it all to return to a boil.
5. When boiling, add the parboiled rice and stir very well.
6. Cook UNCOVERED until nearly all of the visible liquid is absorbed by the rice, and then stir one last time and then cover with a lid and simmer on a very low heat for 20-25 minutes. DO NOT OPEN THE LID WHILE IT COOKS for this 20 to 25 minutes or you will lose steam and heat and your rice will end up sticky.
7. After 20 to 25 minutes, remove lid to taste the rice and ensure it is soft and cooked.
8. Serve and enjoy this very traditional Puerto Rican dish!
