Roasted Languistine with Chimicurri - Tucson News Now

Roasted Languistine with Chimicurri

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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

 

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