| | If you listen to ESPN Radio's Bob Valvano on GameNight's Clubhouse Cuisine segment, you know he likes to collect recipes. Here's another tasty recipe from Hall of Famer Mickey Mantle's restaurant in New York. .
Mickey Mantle's grilled Chilean sea bass on a ragout of fresh asparagus, tomato, corn and tri- color
Ingredients
8 oz. Chilean sea bass
3 oz. Tomato concassee
3 oz. Steamed asparagus
3 oz. Corn
4 oz. Chicken stock
4 oz. Cooked orzo
Salt and pepper to taste
Procedure:
1. Preheat grill and lightly oil.
2. Place sea bass on grill and season with salt and pepper for about 6 minutes per side. While the fish is cooking, heat up 8-inch sauce pan, add asparagus, then tomato and corn, season with salt and pepper and cook about 3 minutes.
3. Add orzo then chicken stock. Reduce to nice consistency, adjust seasoning, place on plate, top with grilled sea bass and garnish with lemon.
This dish has about 536 total calories, 42 fat calories and 4.5 grams of fat.
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