Branzino with roasted rutabaga purée
For this dish at Tur Kitchen in Coral Gables, Fla, executive chef Christian Chirino seasons branzino fillets with salt and pepper, sears them in olive oil until the skin is crispy, finishes them in the oven with thyme ang garlic and then dresses them with Meyer lemon vinegar.
He plates that over a purée of charred rutabaga cooked with garlic, rosemary, cayenne pepper and heavy cream and then finished with butter and raw green apple.
The plate is then garnished with sliced radishes and blanched Romanesco dressed in olive oil, lemon and salt, plus endive and mint leaves dressed in olive oil, and Marcona almonds roasted with black truffle.
Price: $39 at lunch; $49 at dinner