|  home | feedback | help          
rising home
palacios home

angel palacios
rising stars
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.

 Sign up for our newsletters!|Print this page|Email this page to a friend
 QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
  Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy