Bronzini Filet Topped with Lobster
Directions
- Season the bronzini filet and sear on both sides. Top with the asparagus and lobster, place in the oven to finish.
- Heat the beurre blanc and stir in the pesto. Pour over the top of the finished fish.
Ingredients
- 2 oz Bay Winds® Lobster
- 3 oz Custom Culinary® Gold Label Beurre Blanc Sauce
- 2 to 4 oz The Fresh Catch® Bronzini, filet, skin on
- 4 pieces Peak Fresh Produce® Asparagus, Fresh, blanched
- 1 oz Roma® Pesto, Southwestern Chipotle
- salt and pepper
Chef Robert Stegall-Smith - Corporate Executive Chef, Performance Foodservice - IFH Florence
