Let's Eat: Roasted bronzino and portobello from Lucille's

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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