Katifi phyllo-wrapped grouper from La Marea at The Tides South Beach

The team at La Marea is developing a selection of special dishes in the spirit of <a class="taxInlineTagLink" id="EVFES000090" title="Art Basel" href="/topic/arts-culture/arts/art-basel-EVFES000090.topic">Art Basel</a>. Chef Gonzalo Rivera has a keen eye when crafting his katifi phyllo-wrapped grouper, served on a bed of bacalao brandade and whole grain mustard demi glaze and Dijon beurre blanc topped with haricot verts.<br>
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"Because my food is fairly rustic, I like to keep my presentations clean and simple. This dish is plated in a fairly straightforward fashion but there are a couple elements at play. The layering of sauce, brandade, fish and green beans gives it a sense of structure. Since the components' colors are muted the crisp, fresh green beans give the dish a pop and phyllo is such a cool ingredient not just because of taste and textures but the look it gives whatever you wrap it in."<p><br>
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<i>La Marea, 1220 Ocean Dr., Miami Beach, 305-604-5130</i><br>
<a href="http://www.tidessouthbeach.com/">Web site</a>

The team at La Marea is developing a selection of special dishes in the spirit of Art Basel. Chef Gonzalo Rivera has a keen eye when crafting his katifi phyllo-wrapped grouper, served on a bed of bacalao brandade and whole grain mustard demi glaze and Dijon beurre blanc topped with haricot verts.

"Because my food is fairly rustic, I like to keep my presentations clean and simple. This dish is plated in a fairly straightforward fashion but there are a couple elements at play. The layering of sauce, brandade, fish and green beans gives it a sense of structure. Since the components' colors are muted the crisp, fresh green beans give the dish a pop and phyllo is such a cool ingredient not just because of taste and textures but the look it gives whatever you wrap it in."

La Marea, 1220 Ocean Dr., Miami Beach, 305-604-5130
Web site

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