O'Briens Bistro

Chef Jim O'Brien
4350 Bayou Blvd., Pensacola, Fl (850)477-9120

Seared Tuna Loin With Wasabi Vinaigrette,
Herb Crusted Grouper With Saffron Sauce,
Southwestern Grilled Chicken
With Cilantro Pesto And Spinach Fettucine


Seared Tuna Loin With Wasabi Vinaigrette

  • 4-6 oz. tuna loin
  • 2 Tbsp. Herbs de Provence
  • Salt and pepper to taste
  • 1/2 cups leeks, sliced thin
  • 1/2 cups seasoned flour
  • Clarified butter
  • 2 Tbsp. olive oil
  • 2 tsp.wasabi paste
  • 2 Tbsp. white vinegar
  • 1 tsp. chopped garlic
  • 1 tsp. chopped shallots
  • 1/2 tsp. grated fresh ginger
  • Wasabi fish roe for garnish

Rub tuna loin with Herbs de Provence. Heat clarified butter in skillet and sear tuna on all sides. Whisk together the vinaigrette (oil, garlic, vinegar, shallots, ginger, wasabi paste, and salt and pepper.) Pan fry leeks that have been dusted with flour in olive oil. Slice tuna, lace with vinaigrette and garnish with leeks and wasabi fish roe.

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Herb Crusted Grouper With Saffron Sauce

Thai Curry Sauce:

  • 6 oz. grouper filet
  • 2 Tbsp. herb mixture: bread crumbs, garlic, basil, parsley, olive oil, marjoram, parmesan cheese
  • 2 Tbsp. seasoned flour
  • 2 Tbsp. clarified butter
  • 1/2 cup heavy cream
  • 1 tsp. chopped shallots
  • Pinch of saffron
  • Salt and pepper to taste
  • Fresh spinach

Rub herb mixture over both sides of grouper. Season with extra salt and pepper. Dredge in flour. Heat skillet. Add butter and saute fish on both sides until done. Reduce cream with shallots and saffron. Season with salt and pepper mixture. Reduce until thickened. Serve with Black Bean Cakes and Grilled Squash.

Black Bean Cakes:

Puree in blender 2/3 of a can of black beans with some chopped onion, tomato, green onion, jalapeno pepper, salt and pepper. Fold in remainder of canned black beans and enough bread crumbs to thicken. Form into cakes. Saute in butter until brown on both sides.

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Southwestern Grilled Chicken With Cilantro Pesto And Spinach Fettucine

  • 1 chicken breast
  • 2 tsp. Southwestern spices (your choice)
  • 1 Tbsp. olive oil
  • Salt and pepper to taste
  • 4 oz. spinach fettucine, cooked
  • 3 oz. cilantro pesto cream
  • 3 Tbsp. black bean salsa
  • 1 tsp. cilantro sour cream: sour cream, chopped cilantro, basil, green onion and garlic
  • 1 Tbsp. grated parmesan cheese
  • Fresh spinach

Cilantro Pesto Cream:

  • Mix 1/2 cup cream
  • 1 Tbsp. chopped cilantro
  • Salt and pepper

Rub chicken breast with Southwestern seasoning. Rub in olive oil and grill until done. Saute fresh spinach until wilted in small amount of oil or butter. In separate pan, heat up pesto cream. Toss in fettucine and cook until warmed through. Place fettucine on plate. Place chicken over pasta and garnish with black bean salsa and cilantro sour cream.

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