“I enjoyed the challenge of creating a new dish using the refreshing flavor of the grapefruit. The first thing that came to mind when I asked myself what would go great with grapefruit, was tequila and the rest of the dish just came together,” said Sous Chef, Steven Lugger.  “I wanted to stay true to the essence of Baca and bring in the Spanish Flair, and wanted to try something different, which is why we created the tostones. The culinary team always loves integrating Spanish ingredients that they have never had the opportunity to use before, into the recipes.”

The exceptional executive chefs throughout Destination Hotels & Resorts are collaborating to compile monthly recipes inspired by a unique monthly menu item. Stay tuned to see which ingredient is featured in March and the months to follow.

Visit Baca to enjoy this elegant dish, or test out your culinary skills and create this fantastic sea bass meal from home. 

Chef Name:  Steven Lugger
Title: Sous Chef
Property Name: Inverness Hotel and Conference Center
Restaurant Name: Baca
Recipe Name: Pan Seared Sea bass with Tequila, Grapefruit Mojo, Agave drizzled Tostones, grilled asparagus

Servings: 4
Recipe Ingredients: 
8oz. Sea bass filets
1 shot tequila
1 lime juiced
2 T. chopped cilantro
1 red onion julienne
2 grapefruits segmented and juiced
2 ea. Green plantains
Vegetable oil for frying
Salt
1 bunch Jumbo asparagus
Agave nectar

Directions:
Mix tequila, grapefruit, red onion, cilantro and lime juice in a bowl and let marinate for 2 hours.

Peel and slice plantains into 2” slices, heat oil in a heavy bottom sauté pan and brown plantains on each side until lightly browned, remove and drain on a paper towel, when cooled smash with a rolling pin to ¼” thick, return to the oil and cook until golden brown, drizzle with agave nectar when finished

Season the sea bass with salt and pepper, sear in a hot sauté pan for 3 minutes each side.

Cut the bottom 1-1/2 inches off the asparagus rub with oil salt and pepper and place on grill, turning so all side are cooked.