Roasted Chilean Sea Bass with Rock Shrimp, Bok Choy, Citrus Vinaigrette
by Joseph Tomasino
of Noma

2 cups
grapeseed oil
1/2 cup vinegar
1/4 cup
grated ginger
1 cup lemon juice
1 tbsp Dijon
mustard
1 cup rock shrimp
5 chilean
sea bass filets
2 bunches
of bok choy

Boil bok choy
until bright green.
Set aside.



Combine lemon juice, ginger
and vinegar
in saucepan
over medium heat.
Reduce by half. When cool,
slowly add oil
and mustard.
Mix well.

In another pan, sear sea bass
filets lightly
until brown,
approximately
3 minutes
on each side.


Put into sauce
and simmer
over low heat
until it reaches desired doneness.
While simmering, cook bok choy
and rock shrimp
in a pan with
olive oil over medium heat
until shrimp
turns pink.

Put on plate.
Add sea bass
filet and lightly drizzle entire
plate with sauce.

NOMA is a relatively new Huntington restaurant, owned and operated
by two Huntingtonians who both started out on very different career paths. Frank Bruno, the owner, went to Villanova University where he majored in International Business, then to Touro Law School where he earned his law degree. Presently he practices law in Smithtown during the day and then meets and greets people at NOMA in the evening. Owning a restaurant runs in the Bruno family, his father had them for thirty years. Mr. Bruno worked at some of them including Christopher’s Courtyard Cafe, and found that, “I really enjoyed the socializing and pleasure of making people happy.”
Joseph Tomasino, the Executive Chef from Dix Hills, went to Half Hollow Hills West High School and James Madison University where he studied business. But he quietly transferred to his first love, cooking, at the Culinary Institute of America. (Even his mother didn’t know he’d done it until she found an invoice in his laundry.) The move was nearly inevitable because since his high school days he’d always loved cooking. After graduation and a successful stint at Piccolo in Huntington, he and his long time friend, Frank Bruno, decided the time was right to open their own place.
NOMA is the result of that decision.

CLICK HERE TO POST YOUR COMMENTS
ABOUT THIS RECIPE