The mission of Oak Park restaurant Amerikas is “About embracing all the flavors of our very melting pot called America.”
Here in our Studio 41 Kitchen with more on the restaurant’s concept and to show you how to make a “Mediterranean Bass” dish – Executive Chef Armando Gonzalez.
Robalo is a Mediterranean Bass. This recipe is for four servings.
2 lbs. Fish – any type of fish
1/2 lbs. Brussel Sprouts
3 cups of farro grains
For the Salsa:
6 banana peppers
6 garlic cloves
1/2 white onion
1/4 cup of olive oil
In a pot with 6 cups of water add Farro grains until soft or about 30 minutes. After it has been cooked, drain and let it cool.
Cut brussels sprouts in about 1/4 inch
Cut onions in 1/4 inch
Cut banana peppers about 1/2 inch
Sliced fish in 4 pieces
In a pan in low heat, add 1/4 cup of olive oil
Add peppers, onions and garlic- saute for about 10 minutes to get golden brown color
Let it cool for a few minutes
Add to blender with a pinch of salt and pepper and 1/4 cup of water – blend and strain
Cooking the fish:
Medium heat pan, add 2 tablespoons of olive oil and teaspoon of butter
Add salt and pepper on the fish and cook fish skin first for about four minutes, for a crispy skin
Continue cooking on stove top for 2-3 more minutes, each side. Internal temperature for Fish should be 145 degrees
Finishing up the dish:
In a medium heat pan, add 2 tablespoons of olive oil, teaspoon of butter, add brussel sprouts and saute for 2 minutes, add farro and sute for 4-6 minutes (add salt and pepper to your liking)
Serve all ingredients mixed ingredients in the middle of a plate. Drizzle salsa around, add the fish on top.
734 Lake St, Oak Park
Daytime Chicago airs weekdays on WGN from 10 a.m. – 11 a.m.