Chef Tim's Greek Saffron Kakavia and Grilled Sea Bass

Chef Tim's Greek Saffron Kakavia and Grilled Sea Bass

(WBTV) - Chef Tim creates a daily menu for Fork! based on products and produce he gets from local farmers and fishermen. He also sources produce from the Fork! garden.

Fork! is located on North Main Street in Cornelius, NC.

Thursday, he brought one of those menu items to the Morning Break set. Find his recipe for Greek Saffron Kakvia and Grilled Sea Bass below.

Greek Saffron Kakavia & Grilled Sea Bass (Serves 4)

Served with spicy sausage, mussels, shrimp, fire roasted eggplant

For the Broth:

  • 12 medium to large shrimp
  • 1⁄2 cup water

Peel & de-vein shrimp. Save shell. Place them in a pot and cover with water. Bring to one boil. Strain and reserve liquid.

  • 1⁄2 cup diced onion
  • 2 tsp chopped garlic
  • Small pinch saffron
  • 2 T extra virgin olive oil
  • 1⁄2 cup white wine
  • 2T champagne vinegar

In a pot soften onion & garlic in oil. Stir in saffron for 10 seconds. Add wine and vinegar. Reduce by half. Add shrimp stock and simmer 5 minutes

Fire Roasted Eggplant

  • 1 large eggplant
  • 1 T vegetable oil
  • 2 tsp garlic
  • 1⁄4 cup chiffonade cilantro
  • 1⁄4 cup chiffonade Italian parsley
  • Zest & Juice of 1 lemon
  • 1⁄4 cup extra virgin olive oil
  • 2 tsp salt
  • 1 tsp red pepper flake

Rub oil on eggplant. Set oven temperature to highest setting or to high broil. Place eggplant on a baking dish. Put in oven and cook eggplant until soft charring the outside. The faster it cooks the better. Turn eggplant every few minutes as needed. You can also do this on an outside grill. When soft let cool until you can touch. Peel off skin and carefully remove seeds. Break into small pieces. Mix with all other ingredients.

For the plate

  • 12 mussels
  • 12 peeled shrimp from above
  • 10 oz of spicy sausage cooked
  • 3 T butter
  • 4 3 oz portions sea bass

In a pot add broth, mussels, shrimp and sausage. Bring to a boil. Stir in butter. Cook to open mussels and until shrimp is cooked. Season with salt and pepper. Grill or saute´ sea bass. In a shallow bowl spoon some eggplant in the bottom. Divide the shrimp and mussels. Spoon sauce over. Place a piece of bass on top.

Serve and Enjoy!

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