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SUMMER SIPPING & SNACKING
WITH CHEF RONDENO’S SAVORY RECIPES As you spend the Summer poolside, feasting with family or testing out new recipes, Chef to the Stars Ryan Rondeno shares some of his culinary Summer sensations in this recipe sampler. Simple, delicious and a repeat must-have for any occasion, check out these mouth-watering menu items straight from Chef Rondeno’s “FoodCulture” App!
Redfish, CitrusFennel Salad, Roasted Tomato This recipe presents a new preparation to cook redfish! The Louisiana classic is an easy and fast way to prepare this dish. The fennel salad and citrus brightens up the flavors and Prep Time: 30 minutes Serves 4 Ingredients 4 filets of redfish, snapper, or trout 1/4 c. olive oil 2-3 Tbs. Nola Creole Rub 1 pt. cherry tomatoes, cut in half 2 cara cara oranges or navel oranges, segmented 1 bulb of fennel, thinly sliced 1 bunch of parsley 1 cup dill leaves, packed 2 garlic cloves 1/2 cup lemon juice 1 cup of mint, chopped salt and pepper to taste Instruction Preheat oven to 400 degrees. For the herb vinaigrette: In a blender, combine parsley, dill, garlic, Dijon mustard, lemon juice, and 1 cup of olive oil. Blend until smooth. Season with salt and pepper. Set aside. For the Citrus-Fennel Salad: In a stainless steel bowl, shave fennel until paper 96
thin. Toss with olive oil salt and pepper. Cut segments of orange free of membranes, and set in bowl with fennel. Squeeze juice from orange into a bowl. For the Roasted Tomato: Slice tomatoes in half. Season with olive oil, salt and pepper. Line the
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tomatoes evenly on a sheet pan and roast for 15-20 minutes. Set aside and cool. For the Redfish: Season redfish with olive oil and creole seasoning. In a 12 inch saute pan, Add oil in the pan. Cook fish skin side down at medium high heat. . Cook for
1 minute then add 2-3 tbs. butter, 2 cloves garlic smashed, and 2-3 sprigs of thyme. Cook for another minute. Turn the fish over and cook for another 30 seconds. Squeeze the juice of 1 lemon over fish. Assemble: Place fish in center of plate. Arrange
