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February 2003 MIAMI

Rockfish with Sautéed Spring Onions and Pink Peppercorns
Chef Angel Palacios of La Broche - Miami, FL
Adapted by StarChefs


Yield: 1 Serving


  • 6 spring onions, sliced
  • 6 garlic cloves, peeled and sliced
  • ¼ ounce of crushed pink peppercorns
  • One 7 to 8 ounce rockfish, filleted
  • 3 Tablespoons truffle oil
  • 2 Tablespoons extra virgin olive oil


Sauté onions, garlic, peppercorns and olive oil in a pan on high heat for about two minutes. Add one tablespoon of the truffle oil. Remove from heat. Sear rockfish fillets in another pan for 3 minutes on each side. Finish cooking in the 375 degree Fahrenheit oven for two minutes.

On a plate, pour two tablespoons of the truffle emulsion in a circle. In the middle of the circle, place onion mixture. Place the fish fillets on top.