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Yellowtail alla Plancha
4 dried figs, stems removed
¼ cup white or red wine or vermouth
12 ramps or young scallions, root ends trimmed
2 tbsps. extra-virgin olive oil
1¼ lbs. yellowtail or red snapper fillets
1 Kosher salt and freshly ground black pepper
4 tbsps. fig balsamic vinegar or vincotto
Cut the figs into ¼ dice and place in a small bowl with the wine. Set aside to soak
Cut away any dried or broken ends of scallion leaves; cut off 2” of the white parts, reserving both parts.
Warm the oil in a skillet over low heat and add the bulbs
Cover and sauté, shaking the pan, until golden and slightly tender, about 8 minutes.
Add the greens, reduce the heat to low, and cook, covered, shaking the pan occasionally, until tender, about 10 minutes
Heat a cast-iron stovetop grill pan over medium-high heat. Season both sides of the fillets with salt and pepper.
Grill skin side down for 4 to 5 minutes without moving; turning over and grill for 4 to 5 minutes more, until opaque in the center
Drain the figs.
Serve the fish topped with some of the diced figs, the scallions, and a generous drizzle of fig balsamic vinegar or vincotto.
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