-
1
Preheat oven to 225 degrees F. Arrange tomatoes, cut side up, on a rimmed baking sheet.
-
2
Sprinkle the minced garlic and parsley on top.
-
3
Drizzle with olive oil, place in the oven and roast until somewhat dry, but still pliable, about 5 hours.
-
4
Light a small amount of wood in your outdoor grill and allow it to burn thoroughly, about 30 minutes.
-
5
When the wood is down to the smoky embers, transfer it to the smoker or a roasting pan that you don't mind scorching.
-
6
Place the roasting pan containing the burning wood in the oven along with the fish and allow it to smoke for about 5 to 10 minutes.
-
7
Be careful not to oversmoke and thus overpower the albacore flavor.
-
8
(Chef's Note: The amount of time the fish should be smoked will vary depending on the size of your oven.
-
9
Mitchell recommends experimenting to your taste.)
-
10
Mix the herbes de Provence and coarse salt together.
-
11
Coat the exterior of the albacore with the mixture.
-
12
Heat 3 tablespoons oil in a large skillet over medium heat.
-
13
Sear the fish on all sides, 3 to 4 minutes total, keeping the center rare.
-
14
To serve, place a mound of white bean puree just off-center on each plate.
-
15
Cut the albacore into slices and fan out around the white bean puree.
-
16
Add the roasted tomatoes and drizzle pesto all around the plate.
-
17
Serve with sauteed greens, asparagus, or haricots verts, if desired.
-
18
2 cups dried white beans
-
19
1/2 cup diced white onion
-
20
3 cloves garlic
-
21
2 to 4 tablespoons butter, softened
-
22
2 to 4 tablespoons olive oil
-
23
Salt and freshly ground black pepper
-
24
Soak the dried white beans in 2 quarts of water overnight.
-
25
Drain the beans, put in a pot with the onion, garlic and water to cover by several inches.
-
26
Simmer until beans are tender, about 1 to 1 1/2 hours.
-
27
Drain.
-
28
While still warm, put in a food processor and puree with butter, olive oil and salt and pepper to taste.
-
29
Keep warm until ready to serve.
-
30
4 cloves garlic
-
31
1 lemon, juiced
-
32
2 cups mixed fresh herbs, tightly packed (basil, parsley, mint)
-
33
2 cups olive oil
-
34
2 tablespoons grated Parmigiano-Reggiano
-
35
Kosher salt and freshly ground black pepper
-
36
In a food processor, pulse the garlic, lemon juice, and herbs until coarsely chopped.
-
37
With the motor running, drizzle in the olive oil until the herbs are minced but the mixture is still slightly chunky.
-
38
Add the cheese and season with salt and pepper, to taste.
