Savory fall dish from Seattle eatery Pablo y Pablo

Chef Oscar Monroy shared a savory seafood dish from their Seattle Restaurant Week menu and chatted more about Pablo y Pablo's approach to comfort dining.

Seattle restaurant Pablo y Pablo blends a unique menu with a warm an inviting atmosphere, inspired by the friendship between two of the 20th century's greatest artists: Spanish painter Pablo Picasso and Nobel Prize-winning Chilean poet Pablo Neruda.

Chef Oscar Monroy shared a savory seafood dish from their Seattle Restaurant Week menu and chatted more about Pablo y Pablo's approach to comfort dining.

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Seattle Restaurant Week runs Sunday nights through Thursday nights until November 2, 2017. More than 160 restaurants across Western Washington are offering special 3-course dinners for $33, and many are offering special 2-course lunches for just $18. Find more information, including a list of participating restaurants, here. (NOTE: These special menus are not available Friday or Saturday nights, or for Sunday brunch)

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Here's Chef Oscar's recipe for the grilled trout dish he prepared on the show:

Veracruz
#1 green olives ( chopped )
#3 Fresh Roma tomatoes ( roasted )
3 oz minced chopped jalapeños (seedless)
0.5 oz ( by weight ) fresh oregano chopped
1.5 oz ( by weight ) fresh parsley chopped
12 oz ( by weight ) chopped yellow onion
1 1/2 tbsp of minced garlic

1 . Wash and dry tomatoes. Put on sheet tray and roast in oven at 350 for 25 mins . When done cool down then chop tomatoes.
2. In a large pan on medium heat drizzle cooking oil when hot sauté onions and garlic together first . Cook onions / garlic to a golden brown color . Add tomatoes , olives , jalapeños and herbs next .
3 .Cook down for 10 mins constantly stirring
4. Add salt & pepper to taste .

Salsa verde
1 each fresh parsley bunch
1 tsp of crushed pepper
2 each anchovy filets
1 tsp minced garlic
2 tbsp lemon juice
1 cup olive oil

1. Add everything in Robo coupe and mix until it becomes a sauce .
2. Add salt &a pepper to taste

Crispy purple potatoes
# 1 of purple potatoes
1/4 cup olive oil
Salt & pepper to taste

1 . Cut potatoes in 1/2 inch cuts . Put in bowl and toss with olive oil and salt & pepper.
Roast in oven for 25 mins .

Trout
1 each trout 7 oz filet
Salt & pepper

1. Season trout and put on hit grill to seat flesh first for 3 mins . Turn with spatula and cook skin for 2 mins . Take of grill and it's ready to serve .


 

© 2017 KING-TV


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