Roasted Languistine with Chimicurri - Tucson News Now

Roasted Languistine with Chimicurri

Posted: Updated:
  • Most ReadMost ReadMore>>

  • Nogales border fence knocked down by storm

    Nogales border fence knocked down by storm

    Monday, July 28 2014 7:57 AM EDT2014-07-28 11:57:01 GMT
    Border Patrol officials in Nogales say operations are back to normal after a section of the border wall was knocked down.
    Border Patrol officials in Nogales say operations are back to normal after a section of the border wall was knocked down.
  • Man dropped off at hospital with gunshot wound

    Man dropped off at hospital with gunshot wound

    Man dropped off at hospital with gunshot wound

    Monday, July 28 2014 5:37 AM EDT2014-07-28 09:37:03 GMT
    Sergeant Chris Widmer tweeted out the update. He says the 23-year-old man was dropped off at a local hospital with non-life threatening injuries.
    Sergeant Chris Widmer tweeted out the update. He says the 23-year-old man was dropped off at a local hospital with non-life threatening injuries.
  • Tucson Streetcar has reported 25,000 riders on Saturday

    Tucson Streetcar has reported 25,000 riders on Saturday

    Sunday, July 27 2014 7:06 PM EDT2014-07-27 23:06:30 GMT
    With free rides being offered all weekend, the streetcar remained packed through its first two days and was busy once again on Sunday.
    With free rides being offered all weekend, the streetcar remained packed through its first two days and was busy once again on Sunday.

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. Add the vinegar, salt, red and black pepper and stir. Pour in the olive oil and mix until well combined. Let sit for 30 minutes so that the flavors blend. Reserve
  2. Take your languistine and split it in half keeping the shell on.
  3. Marinade your languistine in the chimmicurri for about 20-30 minutes.
  4. Roast languistine in a 350 degree oven for 5 minutes, or until cooked throughout.
  5. Place kale in a salad bowl and dress with lemon and olive oil. Add a light sprinkling of sea salt and gently rub it between your hands to break down its texture. This will give the kale a soft texture
  6. Plate your salad greens server the languistine over the kale
  7. enjoy

 

Powered by WorldNow