At Orla, a Michael Mina restaurant that opened at Mandalay Bay in Las Vegas in January, executive chef Elliot Drew uses a technique from Mina’s native Egypt, where fish is marinated in tomatoes in coastal areas.
Once the dish is ordered, he starts marinating a two-pound butterflied red snapper in the restaurant’s chunky, spicy tomato sauce.
Meanwhile, he box grates Roma tomatoes and cooks them with ginger, garlic, olive oil, cumin, and coriander. He adds that to the marinade along with Fresno peppers, lemon juice, and lemon zest.
Then he places the snapper over sliced Yukon Gold potatoes and roasts it for around 15 minutes. Then the dish is finished with an Egyptian relish of tomatoes and fennel that is cooked down with garlic, ginger, tomato, and olives. It’s garnished with grilled lemon, Kalamata olives, and dried tomatoes.
Price: $64