HOUSTON, Texas (KTRK) --Ready for a delicious springtime meal? Whip up a plate of roasted bronzino and portobello from Lucille's chef and owner Chris Williams.
- 4 oz. bronzino filet
- 1 portobello mushroom
- 1/2 cup miso paste
- 1/4 cup sorghum
- 1 bunch dandelion greens
- 1/4 cup chopped pistachio
- 1 clove garlic
- 2 oz. lemon juice
- 1/4 cup olive oil
Mix the miso and sorghum together in a mixing bowl. Cover and marinate the cleaned mushroom for three hours.
When done, pat dry and cook in a medium heat skillet for two minutes on each side. Cook the bronzino for the exact same time in another sauté pan in a bit of olive oil with the skin side down.
Take the remaining ingredients and pulse in a food processor for 10 seconds until chunky.
Slice the cooked mushroom and place on the plate. Top that with the fish and a dollop of the pistachio and dandelion pesto. Enjoy!
MORE LUCILLE'S: Luscious hanger steak with potatoes
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