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Passover 2006
A PASSOVER SEDER DIFFERNT FROM ALL OTHERS

 

Chef Roberto Santibañez of Rosa Mexicano in New York, NY on StarChefs.com
Chef Roberto Santibañez

Rosa Mexicano

9 East 18th Steet
New York, New York 10003
(212) 533-3350

1063 1st Avenue
New York, New York 10023
(212) 753-7407

61 Columbus Avenue
New York, New York 10023
(212) 977-7700

575 7th Northwest
Washington, D.C. 20004
(202) 783-5522

245 18th Street
Atlanta, Georgia 30363
(404) 347-4090

Róbalo al Limón
Chef Roberto Santibañez of Rosa Mexicano—New York, NY
Adapted by StarChefs.com

Yield: 4 Servings

Ingredients:

  • 2 Tablespoons olive oil
  • 4 (7-ounce) White fish filets, fleshed like red snapper
  • ½ teaspoon roasted chile de arbol powder
  • Salt, to taste
  • 2 limes, zest and juice separated
  • 2 Tablespoons chopped garlic
  • 1 cup crème fraîche
  • 1 cup cilantro stems, finely sliced, to garnish.

Method:
Heat the oil in a sauté pan. Season the fish with chile de arbol, salt and several drops of lime juice. Sear each fish filet on both sides. Add the zest and garlic to the pan, and cook for 30 seconds. Add the crème fraîche and toss to coat all ingredients.
Lower the heat to medium-low and simmer the fish until done, or approximately 7 minutes. Add cilantro stems and cook for an additional 30 seconds. Add 4 teaspoons of lime juice, and adjust seasoning of salt, so taste.

To Serve:
Arrange fish on a serving platter and spoon extra sauce over the filets. Garnish with cilantro.


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  • Forum: Passover in Restaurants

  •    Published: March 2006
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