Behind-the-Scenes of Restaurant Week: Jimmy's on the James - - ABC13

Behind-the-Scenes of Restaurant Week: Jimmy's on the James


Chef Joseph Hubbard shows us how to make pan-seared Rockfish with saffron Basmati rice, garlic nutmeg spinach served in an herb brown butter sauce. 

Saffron Basmati Rice:

1 cup Basmati rice
2 cups fish or vegetable stock
1 tbsp butter
Good pinch of authentic saffron

Bring the stock to a boil and add saffron and allow to steep.

Add Butter and then rice.

Allow to boil for approximately 10 min then cover and turn heat to low.

For the rockfish & sauce:

Two 6 oz Fillets Rockfish
3 tbsp Butter
1 tsp minced garlic
2 tsp minced shallots
1 tbsp Fresh chopped parsley
¼ cup white wine
2 tbsp lemon juice
Pinch of salt and pepper

Add 2 tablespoons of butter to a large sautee pan at medium high heat. Allow the butter to slightly brown.

Add the pinch of salt and pepper to the fish. Lightly flour the fish to keep it from sticking to the pan.

Place fish in the pan & cook until golden brown. Flip the fish & lower the heat.

To make the brown butter sauce, add garlic, shallots, wine and lemon juice. Add the remaining butter to the pan. Sprinkle with chopped parsley.

For the spinach:

1/2-pound Baby Spinach
1tbsp Butter
1 tsp Salt
1 tsp White Pepper
2 tbsp Chopped Garlic
Pinch of nutmeg

Add butter to large sautee pan at medium-/high heat. Allow the butter to brown then add garlic for about 1 min (DO NOT allow garlic to brown or burn).

Add spinach, salt, pepper and nutmeg. Wilt the spinach.

To plate, place Basmati rice in the center of a plate, place the Rockfish on top of the rice.

Pour the herb brown butter on the rockfish.

Place a bed of the wilted spinach around the Rockfish and rice.

Enjoy and bon appétit

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