Dining PIX: Don Pedro's Makes Chilean Sea Bass Over Malanga

Executive Chef Rene Hernandez of Don Pedro's came by PIX studio to show us how to make one of their signature dishes -- Chilean Sea Bass with Broken Blue Berry Vinaigrette over Malanga.

Don Pedro's Restaurant redefines the flavors of the Latin Caribbean palate with its sophisticated interpretation of the rich culinary traditions of the Dominican Republic, Puerto Rico, and Cuba.

They feature an airy and colorful split level dining area, with full service bar, creating a refined, yet decidedly relaxed atmosphere. The interior is composed of a combination of modern and traditional Latin Caribbean design elements, complementing the vibrance of the flavorful fare.

Don Pedro's is loacted at 1865 Second Ave, New York, New York 10029. For more information, visit www.donpedros.net or call (212) 996-3274.

Don't miss out on this exclusive Dining PIX deal! For the price of only $25, diners will recieve a gift certificate worth $50! Supplies are limited. For more information on this and all Dining PIX deals, log onto: www.wpix.com/dining_pix.

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Chilean Sea Bass Antioxidante de Arandano Roto sobre Malanga
(Chilean Sea Bass with Broken Blue Berry Vinaigrette over Malanga)

Ingredients
6 oz. chilean sea bass
2 oz. blueberries
4 tablespoons Jerez sherry vinegar
4 tablespoons extra virgin olive oil
1 teaspoon black pepper
1 teaspoon sea salt
1 teaspoon salt
2 pieces taro root
diced culantro

Directions
1. Place taro root (malanga) to boil and add salt to water
2. Season Chilean sea bass with black pepper and sea salt, heat skillet on high heat and add 2 tablespoons of olive oil
3. Add seasoned sea bass to skillet and sear on both sides
4. Once seared place in a 350 degree oven to finish
5. While fish is in the oven, place blueberries in a bowl and add jerez sherry vinegar, olive oil, mix all ingredients and lightly mistreat the blueberries, season with salt and pepper
6. Remove taro root and puree

Plating
Add taro root puree to dish to with Chilean sea bass, drizzle broken blueberries and top with culantro.