Black Rice, English Peas
Meyer Lemon Lobster Butter
We loved it so much we cooked it twice. Once featuring Alaska Coho Salmon and once featuring Alaska Black Cod…with premium quality fish, a rich and tangy lobster butter sauce, earthy black rice, and plump sweet peas.
The inspiration for this striking colorful recipe came from a heavenly dinner we recently enjoyed at the new Brezza, located in Resorts World Las Vegas. We were quite impressed by the restaurant’s service and ambiance, pristine Tonno Carpaccio, and brilliant Tagliatelle Bolognese with its intriguing hint of cloves, but it was her Chilean Seabass special that we especially craved again and again.
EATER Las Vegas writes that the winners of the 2021 Eater Awards in Las Vegas comprise a diverse group of the finest and most interesting chefs, restaurants and bars in the city.
Eater Las Vegas 2021 Restaurant of the Year
Nicole Brisson, a James Beard Foundation semifinalist for Best Chef Southwest in 2020, teamed up with Jason Rocheleau to open Brezza at Resorts World. The menu spans antipasti, fresh crudo, handmade pastas, and dishes cooked on a Tuscan-style wood-fired grill, where sustainable seafood, dry-aged prime steaks, heritage breed poultry, and pork, as well as seasonal produce are all grilled over white oak and olive branches.
Here is our interpretation of Brezza’s market fish:
Meyer Lemon Lobster Butter Sauce
1 1/2 c. dry white wine
1 1/2 T. meyer lemon juice
3 T. shallots, fine dice
2 t. lobster base or to taste (we like Better than Bouillon)
1/2 cup unsalted butter, melted
Heat wine, lemon juice, and shallots in a saucepan. Reduce to 1/4 cup.
Strain into clean saucepan. Bring to a simmer, add lobster base, whisk to incorporate lobster base. Slowly whisk in butter. Keep warm over very low heat whisking every so often until ready to serve.
Black Rice and English Peas
- 1 c. black rice
- 1/4 t. kosher salt
- 2 t. olive oil
- 10 oz. fresh english peas (alternatively frozen)
Bring black rice and 1 3/4 cups of water to a boil. Add salt and olive oil. Cover and simmer for 30 minutes. Let stand 10 minutes, then fluff and mix with peas that have been steamed over boiling water for 3 to 4 minutes.
Note: Trader Joe’s carries fresh English peas. They are grown in Guatemala. With its variety of microclimates and proximity to the U.S., Guatemala has emerged as an ideal place to grow specialty produce and get it quickly to market, year-round.
Heat a non-stick skillet over medium-high heat. Add a generous glug of oil (we like California Ranch high-heat avocado/olive oil). Make sure the fish skin is dry before cooking. Season both sides of the fillets with salt and pepper. Place fish skin-side-down in hot oil and cook for 4 to 5 minutes until the skin is crispy. Then flip and cook the other side for 1 to 3 minutes depending on the thickness of the fish.
Spoon black rice with peas onto the center of a platter. Place fish on top. Ladle sauce around the rice. Garnish with microgreens and lemon wedges.