Jennifer Lopez's personal chef

Ron Gelish, personal chef to superstar Jennifer Lopez, prepares Citrus and Herb Seared Chilean Seabass.

- Ron Gelish, personal chef to superstar Jennifer Lopez, prepares Citrus and Herb Seared Chilean Seabass with Mediterranean Cous Cous Salad, Pomegranate Pearls and Lime Cilantro Puree.      

Follow Gelish on Facebook and on Instagram @Chef_Ron911

Citrus and Herb Seared Chilean Seabass with a Mediterranean Cous Cous Salad, Pomegranate Pearls & Lime Cime Cilantro Puree
8 oz. Portion Chilean Seabass
Herb Mix ( Topping Seabass)
Parsley, Thyme, Lemon & Orange Zest

Quinoa Salad
1cup Quinoa ( Cooked according to Package)
¼ C. Tomato Chopped
¼ C. Kalamata Olives
¼ C. Cucumber Small dice
¼ C. Feta Cheese
Lemon Juice
Olive Oil
Lime Cilantro Puree
½ C. Cilantro Leaves
1 T. Extra Virgin Olive Oil
1 Lime Zest & Juice
Season to taste

Pomegranate Pearls
170 gr. Pomegranate juice
2 gr. Agar-Agar
Simply mix the agar-agar with your liquid preparation, bring it to a boil and finally drip it (with a pipette) into a deep glass filled with very cold vegetable oil. The pearls will be perfectly round and jellified when reaching the bottom of the glass. Here, the oil acts as a mold for the preparation.

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