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+LIFE LOCALISH

+LIFE on LOCALISH

Today’s episode marked the debut of +LIFE on Localish, and we couldn’t be happier! We launched +LIFE with the intent to “Turn Positive into a Plus” – and that’s what we’re doing on television. Our mission is to inspire people to live their best life through fitness, food, entertaining and health information. Plus, we always have a dash of insightful celebrity interviews because even though you want to know how, there’s always gotta be a great why – and for us, passion fuels the why.

In today’s episode our fitness guru Raif Derrazi brought us Marvin Telp and his amazing at home workout. Dr. Anu Seshadri shared the story behind the Olivia Hope Foundation. Chef Ted Torres shared a simple, delicious recipe for pan seared Branzino. And Karl Schmid sat down with Erasure’s Andrew Bell.

Below if more information! We’d love to hear from you, don’t be shy! Follow us across social media @pluslifemedia

For more information about the Olivia Hope Foundation visit their site: http://www.oliviahope.org

Pan Seared Branzino by Chef Ted Torres

CHEF TORRES’ PAN SEARED BRANZINO

This is a play of a Puerto Rican recipe that is usually made with Red Snapper. That I substitute with Branzino. The sauce is similar to a Caribbean creole sauce. 

I’ve added asparagus and and rounded it out with sweet plantains

INSTRUCTIONS

  1. Lightly tossed the asparagus in some vegetable oil and place on a roasting sheet. Set Aside. Pre-heat your oven to 350 degrees. 
  2. Peel the yellow plantain and and dice. Heat a pot with shallow cooking oil (about a 1 to 2 cup) over medium heat. Gently place the plantains into the pot and begin to cook and agitate so the plantains can move freely because they would become stuck together and will not cook evenly. Once the plantain become golden brown (the natural sugars of the plantain will caramelize) remove and place on a paper towel to drain. Set aside.  
  3. Season both sides of the Branzino (Fish) with salt and pepper. When seasoning you should sprinkle the surface of the fish. Be careful to not over salt season. Heat a pan over medium heat. When the pan is hot Gently place the fish in the pan (presentation side first). When placing the fish in the pan be gentle and flip away to not splash and prevent the oil burning you.  
  4. Sear until the the edges become golden brown or your desired doneness. Flip away and cook the other side. After about 3-4 minutes remove and drain. 
  5. While fish is cooking place the asparagus into the oven and cook for about 5-8 minutes. Then remove. Set aside. 
  6. In the same pan you cooked the fish you can add the onion and sauté over medium heat for a minute or two. Then add the peppers and cook for a minute or two. Then add the garlic and cook for about a minute. Then add the wine and reduce. Reduce to about 1/4 of its original volume. 
  7. Once the wine is reduced then add the tomato sauce and let the sauce come together, Stir occasionally. Once the sauce comes together, Turn off heat and finished with chopped cilantro. 
  8. Place sauce down onto plate. Then add the the Branzino, followed by the asparagus and then place the plantains. 
  9. Enjoy 

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