Maggiano’s Little Italy specializes in Italian-American cuisine served in a warm and friendly atmosphere. Maggiano’s menu features both classic and contemporary recipes – authentic pastas, signature salads, prime steaks, fresh seafood, regular chef specials and specialty desserts. Maggiano’s 46 locations nationwide offer lunch, dinner, delivery and carryout service. Banquet spaces for special occasions are also available at select restaurants. Maggiano’s is owned and operated by Brinker International, Inc. (NYSE: EAT), one of the world’s leading casual dining restaurant companies, serving more than one million guests daily. Brinker owns or franchises more than 1,600 restaurants in 30 countries and two territories. In addition to Maggiano’s, Brinker owns and operates Chili’s Grill & Bar.

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Roasted Halibut


ROASTED FISH WITH TOMATO-GLAZED
EGGPLANT, GARLIC, AND CAPERS
Maggiano's Little Italy Copycat Recipe

Main Dish
6 oz. of the fish of your choice
salt and pepper to taste
eggplant batons 1 1/2 inch by 3/8 inch
1 1/2 ounces oil of choice
2 ounces stewed tomatoes
1 teaspoon garlic, freshly chopped
1 teaspoon capers
1 teaspoon parsley
1/2 ounce basil oil

Preparation: Season fish with salt and pepper.  Saute on griddle for 2 to 3 minutes evenly coloring on non-skin side face of fish.  Finish roasting on sizzler platter in 500 degree oven. About 8 minutes for a 1 inch thick piece of fish. In a saute pan, heat oil of choice over a high flame.  Add eggplant batons.  Evenly brown on one side and then finish browing on the other side.  Season with salt and pepper. Add garlic and lightly toast.  Add stewed tomatoes and then finish with capers and parsley.

To Plate: Place fish on white oval platter. On a diagnonal angle. Place garnish over fish. Drizzle basil oil around fish.

Note: Eggplant should be cut so that there is skin in contact with each piece of eggplant. Use smallest eggplant.

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