Vino’s Al Rabiee shares Mediterranean fish and pilaf recipe.
By Jan Walsh
Photography by Beau Gustafson
I fell in love with this delicious dish at first bite. One night while sitting on the patio at Gallery Bar 1930, Matthew Rabiee brought me a taste of a dish that his dad, Al had just cooked for their family. It was a divine snapper and rice pilaf, bursting with Mediterranean flavors. I asked Matthew for the name of the dish, and he did not know. And given it is also not on the menu at Vino, Gallery Bar’s sister restaurant, I decided I must have the recipe to make at home.
Rice Pilaf Ingredients:
1 Quart rice
1 Bunch Green Onions
½ Cup lemon butter
2 Tablespoon chicken base
¼ Cup lemon Juice
1 Tablespoon salt
6 Tablespoon Italian Seasoning
¼ Cup Vino’s House Dressing, can use good quality organic Italian dressing
1 Tablespoon Chopped GarlicRice Pilaf Directions:
In saucepan, boil rice in salted water for approximately 15 minutes. Rice should be firm, but not hard. Strain. Rinse rice. In plastic bowl, melt lemon butter with chicken base. Add remaining ingredients. Add to the cooked rice tossing together thoroughly. You may extra lemon juice and salt to the rice to suit your palate. Vino House Seasoning Recipe:
Mix together equal amounts of cayenne pepper, paprika, black pepper, white pepper, garlic powder, onion powder and salt. Fish Recipe:
Sprinkle Vino House Seasoning on both sides of 7-8 Ounce Wahoo or
and boneless filets (one per person), which have been cut into small pieces. Pour extra virgin olive oil in the pan. Sear fish filets over medium heat for approximately two minutes on each side. Serve over rice pilaf.
Published, B-Metro magazine, July 2016