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Posted on Sep 25, 2012 in snook fishing
Roasted Robalo with Asparagus Salad/Lobster Vinaigrette
by Steve Black

I first had robalo – or snook, as it’s more commonly called in the United States -- a few years ago and really liked it. Robalo produces a nice, meaty fish fillet, and it tastes excellent. This recipe has two parts. First, the preparation of the fish and lobster; then, the vinaigrette. The recipe serves four.

INGREDIENTS (for the fish/lobster)
1 ½ pounds of robalo fillets (4-ounce portions)
½ cup extra virgin olive oil
2 cups Ritz cracker crumbs
3 live Maine lobster, blanched, tails split, claw meat removed
½ cup Old Bay seasoning
4 ounces sweet butter
Kosher salt and fresh ground black pepper
Chopped chives (garnish) 

* Prepare the lobsters first. Bring a pot of water to a simmer and add in the Old Bay seasoning. Add the lobsters, cover and simmer for 8 to 10 minutes. Remove lobster and place in an ice bath to stop the cooking.
* Break off the tails and split. You will heat these up later with the robalo. Remove the claw and knuckle meat to use in the vinaigrette.
* Place the portioned robalo in a bowl and drizzle with olive oil.
* Toss each piece of fish in a bowl of the Ritz cracker crumbs and place on a baking sheet.
* Roast the robalo in a 350-degree oven for 8 minutes until reaching an internal temperature of 145 F. When you put the fish in the oven, you’ll want to heat up the lobster tails in a saute pan with some butter over medium heat.
* Place eight pieces of asparagus on each plate, top with the robalo, lobster tail, lobster vinaigrette, garnish and serve. 


INGREDIENTS (for the asparagus/lobster vinaigrette)
32 stalks peeled medium asparagus, blanched
6 lobster claws and knuckles, meat removed, chopped (taken from the three whole lobsters)
¼ cup champagne vinegar
2 TBSP rice wine vinegar
1 TBSP Dijon mustard
2 cloves garlic, minced
½ shallot, minced
¼ cup orange juice
1 cup extra virgin olive oil
Kosher salt and fresh ground black pepper 

* Mix the champagne and rice wine vinegars, Dijon, orange juice, garlic and shallots in a stainless steel bowl.
* Drizzle in the olive oil and season with salt and pepper.
* Add in the chives and lobster meat. Hold in refrigerator.


About the Chef — Steve Black attended Johnson & Wales University in Providence, Rhode Island, and began his hotel career at the Sheraton Boston Hotel & Towers in 1984. In 1990, Chef Black traveled abroad to Strasbourg, France, where he had the opportunity to work with several 5-Star Michelin Chefs. Returning to the U.S. in 1992, he moved to San Diego, California, and joined the culinary teams at the La Costa Resort & Spa and at the Hyatt La Jolla Aventine. In 1993, he became the Executive Chef at the Sheraton Hotel & Marina on Harbor Island. During his off time, Steve fishes the offshore waters from San Clemente Island down to Ensenada and everywhere in between from his 25-foot Boston Whaler Revenge.