Garden Hearts® with John Dory and Basil Fried Tomatoes

Garden Hearts® with John Dory and Basil Fried Tomatoes

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Yield: 1 Serving

1 Garden Hearts® Petite Hearts of Romaine
1 6-ounce John Dory filet
1/4 cup butter
sea salt
2 cups white wine
1/4 cup fresh lemon juice
1/2 cup olive oil
1 red, ripe tomato, cut into thick slices
1/2 cup fresh basil, finely chopped

1.    Butter small, individual service, cast iron skillet.

2.    Wash Garden Hearts Petites and cut in half lengthwise. Arrange romaine halves "head to tail" in the center of the skillet.

3.    Place filet on the Garden Hearts and sprinkle lightly with sea salt.

4.    Add wine and lemon juice to skillet and bring to a boil on stovetop.

5.    Once boiling, cover and place in pre-heated oven at 375 degrees Fahrenheit for 15 minutes or until the fish is cooked.

6.    Heat olive oil in a frying pan over medium heat. Press both sides of the tomato slices into the basil and pan fry for three minutes on each side.

7.    Place fried tomatoes on top of the John Dory and serve in the skillet.

Orange Roughy can be substituted for the John Dory.

Chef's Comments: "Garden Hearts®, used as a flavorful and tender vegetable, complements the delicate seafood and showcases it at its best!"

Chef Beat Giger, CEC, AAC Chef Beat Giger, CEC, AAC 
Corporate Chef & Director of Special Events
Pebble Beach Resorts

Pebble Beach, CA


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