Stacks with Salsa Verde
Chef: Mark Miles of
This is an excellent lunch or dinner
entrée. I have combined numerous vegetables and textures so that it
can be served on its’ own without additional side dishes.
– Serves 4
4 Dorado fillets (or any other meaty white fish with no bones)
1 large Aubergine (Egg Plant) – cut into ½ inch thick slices
2 Beef Tomatoes – thinly sliced
1 Small ball of Mozzarella Cheese – thinly sliced
1 handful of Fresh Basil – remove stalks
2 tablespoons Balsamic Vinegar
3 tablespoons Olive Oil
For the Salsa Verde
2 large handfuls Parsley – finely chopped
2 tablespoons Capers – rinsed
1 tablespoon Dill Pickles – finely chopped
tablespoon Anchovies – finely chopped
2 cloves Garlic – crushed
3 tablespoons Red Wine Vinegar
3 fl oz Olive Oil
1. Make the salsa verde by combining the parsley, capers, dill
pickles, anchovies and garlic in a bowl, then stir in the red wine
vinegar and olive oil. Set aside.
2. Brush the aubergine (egg plant) with some of the olive oil and
cook under a hot grill or in a griddle pan until golden brown on
both sides. Drain on kitchen towel.
3. Heat a little oil in the griddle pan and cook the dorado fillets
until golden brown. Add the balsamic vinegar to the pan with the
fish and cook for 1 minute.
4. On 4 serving plates layer the aubergine (egg plant) followed by
the basil, tomato, mozzarella and dorado. Then drizzle with the
salsa verde and serve.
S/Y PACIFIC WAVE
Chef Mark Miles -
Captain Lynn Griffiths