But the actress gets a taste of the cuisine-centered country whenever she makes it to Miami.
A frequent diner at the Delano Hotel’s trendy new Italian eatery Bianca, Vergara shares with PEOPLE.com readers her favorite dish – a signature red snapper.
“It is delectable,” she says. “It’s fresh, light and has the perfect flavor. The dish is a true Italian classic that takes you from Miami Beach to Italy one bite at a time.”
Brian Massie, the chef responsible for making Vergara’s mouth water, explains, “Fine dining doesn’t have to be complicated. Some of the most discerning guests like the simplest of dishes, and Sofia is one of them.”
Read on to create the healthy dish that will have you feasting like a star:
Bianca’s Steamed Red Snapper with Cherry Tomato Salad
1 7oz. filet, American red snapper
1 thyme sprig
1 bay leaf
1 basil leaf, large
1 lemon, sliced
½ tsp basil-infused extra virgin olive oil
Salt and pepper
• Trim and portion the fillet, season lightly with salt and pepper
• On pieces of Carta Fata paper, lay out thin slices of lemon, shingling them to about the size and shape of the filet.
• Then lay a thyme sprig, bay leaf and basil leaf over the lemons, place the fish on top of the stack of aromatics and drizzle about a half teaspoon of basil infused olive oil over the fish.
• Seal your packages by bringing together the edges and then tying the packages with butchers twine, or if you re using parchment, folding the paper in half and centering the fish on it, then making small folds around the edges to seal the package.
• Place the packages on a sheet tray and bake in the oven for 10 to 12 minutes at 350 degrees.
Cherry Tomato Salad Garnish Ingredients
¼ cup Sweet 100 tomatoes, halved
2 Tbsp zuchini, small diced and blanched
1 Tbsp red onion, small diced and blanched
2 tsp chopped black Gaeta’s olives
2 tsp chopped green Cerignola olives
1 tsp minced garlic
½ tsp minced preserved lemon or lemon zest
Pinch of chopped parsley
1 tsp extra virgin olive oil
Salt and pepper to taste
• In a large sauté pan over medium heat, add the olive oil, let the oil come up to heat and add the halved tomatoes
• Toss briefly and add in the remaining ingredients. Turn down the heat and just allow the relish to warm through, adjust the seasoning
¼ cup San Marzano Tomatoes
2 Tbsp roasted red peppers, skins removed
½ clove of garlic
1 pinch chili flake
1 Tbsp toasted chopped almonds
1 Tbsp white balsamic vinegar
2 Tbsp extra virgin olive oil
1 tsp Kosher Salt
¼ cup water (more or less may be needed to adjust the consistency)
• Combine all ingredients in a blender and puree until very smooth • Add the water and salt last, and adjust the consistency to where you like it • Then add your pepper, taste it and adjust if needed. This sauce is also great on any fish and can be served with many other things so save any extra you may have
• Once the fish is removed from the oven, with a pair of kitchen scissors open up the package, remove the fillets onto a sheet tray and make sure you take off any herbs or lemon that may have stuck to the fish
• Top the fillets with the warm garnish, covering it completely. Then transfer it to a plate
• Finish the dish by spooning a couple tablespoons of the sauce around the fillet and some fresh cut herbs on the top