Bronzini with Artichoke Tomato Salad

Directions Print

1. For the Artichoke salad, cut the artichokes in quarters, peel, and seed the roma tomatoes by blanching and julienne, slice thin the shallot and pick the basil leaves. Toss in a bowl with salt, pepper, 2 tablespoons olive oil, ½ of a lemon juiced, and zest. Reserve in the cooler.
2. For the asparagus, cut about 2 inches off from the bottom of the asparagus, blanch in salted water, and shock with ice water and reserve.
3. For the fish, score the skin side so that the fish does not curl, season with salt and pepper, and sear in a hot pan with 1 tablespoon of oil, press down with a spatula so that the fish has constant contact with the pan. When the skin is crispy and over 50% of the fillet is cooked, flip over the fish and let it finish cooking with the residual heat in the pan. In a separate pan with 1 tablespoon of olive oil, sauté the asparagus and season with salt and pepper.
4. For the plate, place the asparagus down and top with the crispy skin fish on a large plate top with artichoke salad and drizzle with olive oil.