With more than 20 years of experience in the restaurant industry, Joseph Zazzarino—better known as Chef Zazz—is a personal chef in Monmouth County who offers catering, at-home dining experiences, pig roasts and mozzarella-making parties. With his chef's table dining experience, he will come into your home and be your private chef for the night. He'll work with you to create a customized menu and can accommodate an intimate meal for two up to parties of 20 or more.
Sea Bass & Orzo
ingredients:
6 ounces sea bass
2 tablespoons cornstarch to coat
Salt and pepper to taste
2 tablespoons canola oil
1/4 cup orzo pasta
1 cup cherry tomatoes
1/4 cup extra-virgin olive oil
3 cloves fresh garlic, sliced very thin
1/2 bunch broccolini
Canned black tapenade
serves 1
Directions:
For Sea Bass and Orzo:
1. Preheat oven to 375 degrees.
2. Lightly coat sea bass in cornstarch, and season both sides with salt and pepper to taste.
3. In an oven-safe pan, sear sea bass in canola oil for 1 minute on each side to form a crust. Transfer pan to 375-degree oven to bake for 8 minutes.
4. Meanwhile, cook 1/4 cup orzo pasta in boiling water until al dente. Once cooked, drain and set aside.
5. Season cherry tomatoes with salt and pepper, and toss with cooked orzo.
For Broccolini:
1. Add half bunch to hot water for 3 minutes to blanch. Remove immediately and add to ice bath.
2. Add 1/4 cup EVOO to sauté pan. Add thinly sliced cloves of fresh garlic to oil. When garlic has lightly browned, add blanched broccolini.
To Serve:
Place orzo and tomatoes on plate. Top with the sea bass and a dollop of black tapenade on the sea bass. Add blanched broccolini on side. Serve with your favorite glass of white wine, and enjoy!
