Roasted Languistine with Chimicurri - Tucson News Now

Roasted Languistine with Chimicurri

Roasted Languistine with Chimicurri and massaged baby kale

Executive Chef Jared Scott/ Maynards Kitchen

 

CHIMICHURRI

Ingredients

  • 1 bunch parsley, leaves finely chopped
  • 1 bunch cilantro, leaves finely chopped
  • 3 tablespoons capers, finely chopped
  • 2 garlic cloves, minced
  • 1 1/2 tablespoons red wine vinegar
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon ground black pepper
  • 1/2 cup olive oil
  • 15ea shell on Languistine (or other shellfish preferably shrimp)
  • 1pound baby kale
  • 2Lemons
  • Extra virgin olive oil – to taste
  • Salt and pepper

Directions

  1. Put the parsley,cilantro, capers and garlic in a medium mixing bowl and toss to combine. Addthe vinegar, salt, red and black pepper and stir. Pour in the olive oil and mixuntil well combined. Let sit for 30 minutes so that the flavors blend. Reserve
  2. Take your languistineand split it in half keeping the shell on.
  3. Marinade yourlanguistine in the chimmicurri for about 20-30 minutes.
  4. Roast languistine in a350 degree oven for 5 minutes, or until cooked throughout.
  5. Place kale in a saladbowl and dress with lemon and olive oil. Add a light sprinkling of sea salt andgently rub it between your hands to break down its texture. This will give thekale a soft texture
  6. Plate your saladgreens server the languistine over the kale
  7. enjoy

 

  • What's For Lunch?More>>

  • The Parish: Shrimp Tacos

    The Parish: Shrimp Tacos

    Tuesday, November 14 2017 3:05 PM EST2017-11-14 20:05:25 GMT

    Chef Travis Peters of The Parish adds a southern Arizona twist to shrimp tacos.

    Chef Travis Peters of The Parish adds a southern Arizona twist to shrimp tacos.

  • Tohono Chul Garden Bistro: Crispy Pork Belly

    Tohono Chul Garden Bistro: Crispy Pork Belly

    Tuesday, November 14 2017 2:53 PM EST2017-11-14 19:53:43 GMT

    You can meet Executive Chef Michael B. Montesano from Tohono Chul Garden Bistro at the Chefs on a Global Stage tasting event on Sunday, Nov. 19.

    You can meet Executive Chef Michael B. Montesano from Tohono Chul Garden Bistro at the Chefs on a Global Stage tasting event on Sunday, Nov. 19.

  • What's For Lunch: Brunch at the Lodge on The Desert and Cielos

    What's For Lunch: Brunch at the Lodge on The Desert and Cielos

    Monday, October 23 2017 3:48 PM EDT2017-10-23 19:48:23 GMT

    Chef David joined us from Lodge on The Desert and Cielos for our What’s For Lunch Segment.  We talked about their fabulous brunch buffet and made a delicious dish from their dinner menu.

    Chef David joined us from Lodge on The Desert and Cielos for our What’s For Lunch Segment.  We talked about their fabulous brunch buffet and made a delicious dish from their dinner menu.

Powered by Frankly