I love starting my meal with a beautiful appetizer that is a plated first course. These kebabs are perfect for Rosh Hashanah with their sweet honey rosemary drizzle, and can also be enjoyed on a large platter for guests to help themselves!
12 oz of sea bass cut into 1/2” cubes
6- figs sliced
12 sprigs rosemary, with bottom 2/3 leaves removed
Honey & Rosemary Drizzle:
3 tbsp olive oil
2 tbsp honey
1 tbsp Fresh rosemary
Juice of 1/2 lemon
1 garlic cube
Salt & pepper
Preheat oven to 425
Skewer the fish and figs onto the rosemary skewer. Approximately 2-3 cubes of fish, and 2 slices of figs per skewer. Place the skewers on a parchment lined baking sheet. Spoon the drizzle over each skewer reserving the remainder of the dressing for serving.
Roast for 8 minutes.
Serve drizzled with the extra sauce.
Whether producing luxury events in South Florida or entertaining at home, Reena views each opportunity as a moment to celebrate. Trained as an Interior designer, Reena incorporates the principles of design in her work, using the balance of pattern, repetition and unity creating harmony in all parts of her art. From space planning a ballroom, arena or private residence, to plating a beautiful meal for her guests at home, all details are thought out to create an all-inclusive sensory experience.
For great entertaining & cooking tips follow her @reenagoldberger