Dine in the D: Zola Bistro recipes

Guy Gordon and Karen Drew talk about dining at Zola Bistro from Ann Arbor. Chef Keith Chapman and Sara Ivan shows you some dishes on the Bistro's menu.
Guy Gordon and Karen Drew talk about dining at Zola Bistro from Ann Arbor. Chef Keith Chapman and Sara Ivan shows you some dishes on the Bistro's menu.

DETROIT – Below are two of Zola Bistro's recipes by chef Keith Chapman.

American Snapper:


  • 7 Tablespoons Butter
  • 16 Ounces Mushrooms, Washed and Sliced (mix of porcini, cremini, shitake, oyster)
  • 3 Tablespoon Honey
  • 2 Tablespoon Fresh Lime Juice
  • 2 Tablespoon Sherry Vinegar
  • 2 Tablespoon Soy Sauce
  • 2 T Hazelnuts
  • 2 T Almonds
  • 1 T Coriander Seed
  • 1 T Sesame Seed
  • ½ T Freshly Ground Black Pepper
  • 2 Teaspoons Salt
  • 10 Pearl Onions
  • 20 Fava Beans
  • 4 American Snapper Fillets, 6 Ounces Each
  • Pinch Cayenne Pepper
  • 20 Cherry Tomatoes, Halved
  • 1 T Fresh Marjoram leaves
  • 1 T Fresh Coriander leaves


Preheat oven to 400 degrees

Melt 2 tablespoons of butter in a medium saucepot - turn heat to high – add mushrooms.  Cook for about 2 minutes, stirring occasionally, and then drizzle with honey.  When mushrooms brown, add lime juice, vinegar, and soy sauce, then deglaze the pot with 2 cups hot of water.  Bring to a boil, turn heat down and simmer ingredients for about 30 minutes.  Strain; reserve the liquid and discard the solids.

Meanwhile, combine nuts, coriander, sesame seeds and pepper in a small dry skillet.  Turn heat to medium and toast mixture for 1-2 minutes, shaking pan occasionally, until spices are fragrant.  Grind to powder in a spice grinder.

Bring a medium pot of water to a boil and salt it.  Add onions and cook for 3 minutes, then add fava beans and cook for an additional 2 minutes.  Remove with a slotted spoon and set aside.

In a medium saucepan add 1 tablespoon of oil – turn on high.  As soon as the oil starts to smoke add your cherry tomatoes, roll in the pan for 10 seconds just until the skins start to blister.  Remove and set aside.

Put nut and seed powder onto plate.  Season fillets with salt and cayenne then brush with cream on all sides.  Dredge only flesh sides in nut and seed powder and set aside.

Take 2 Tablespoons butter in skillet large enough to hold fish, when it starts to melt turn flame to high and sear flesh side down.  As soon as your fillets start to brown turn fish and place into preheated oven for 10 minutes.

Put 3 Tablespoons of butter into a medium saucepan and cook on high until butter starts to brown, has a nice amber color and nutty smell.  Add your reserved mushroom mixture, pearl onions, fava beans, and blistered cherry tomatoes.  Salt and pepper to taste.

Pour into a rimless bowl.  Remove the snapper from the oven and place in the middle of the bowl, garnish with fresh marjoram and coriander leaves.

Lemon Scented Pilaf:


  • 2 Cups Basmati Rice
  • 1 ½ Tablespoon Extra Virgin Olive Oil
  • 6 Scallions, Green and White Parts Separated, and Thinly Sliced
  • Zest of 2 Lemons, Juice of 3 Lemons
  • 1 Cinnamon Stick
  • 3 Whole Cloves
  • 3-1/4 Inch Pieces of Fresh Ginger
  • 3 Cups Vegetable Stock
  • ¼ Cup Lightly Toasted Pistachios
  • ¼  Cup Currants


Place basmati rice into a colander, rinse under cold water until the water runs clear, and set to the side. 

In a medium saucepot put oil in and turn on to a medium heat.  Add lemon zest and the white slices of scallions - cook for about 2 minutes.  Add the cinnamon stick, cloves, and ginger and continue to cook for additional minute. 

Add the rice, vegetable stock and lemon juice; turn heat to high.  As soon as it starts to boil reduce heat to low and cover for 5 minutes.  After the 5 minutes turn off the heat, keep covered and allow to set for 20 to 25 minutes.  Remove cover - add currants and the green slices of scallions. Salt and pepper to taste.