From: Executive Chef Josean Rosado, Brightons Restaurant, InterContinental Baltimore. Yield: 1 serving. Crab-Crusted Rockfish: 2 oz. Phillips Colossal Crab Meat 6 oz. rockfish fillet 3 oz. corn, shallot and pepper salpicon 1 oz. fava beans 3 oz. grilled tomato jus 1 oz. crispy leeks Grilled Tomato Jus: 10 tomatoes, cut in halves 1 garlic clove, minced 1 shallot, chopped 1 tsp. paprika to taste, salt and pepper Corn-Shallot and Roasted Red Pepper Salpicon: 8 oz. cut corn 3 ...
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