Mardi Gras Red Snapper
Per person:
1/2 lb fresh red snapper filet skin on. { you can substitute grouper or flounder for the snapper]
1/4 pepper, Green bell or poblano roasted & julienned
2 cherry tomatoes roasted and sliced into halves
4 baby carrots peeled and roasted
lime juice and lemon juice to taste, one lemon and one lime thin slinced round
Cilantro sprig and mint sprig for garnish
2 tbsp white flour
1 tbsp butter
1/2 - 3/4 cup fish stock
1/2 cup white wine your choice from dry to sweet.
Salt, Pepper, and creole seasoning to taste.
Grape seed oil
Preparation :
Drain and pat dry filets, cut if necessary to like size/weight. It is important that they be of even thickness to cook properly.
Wash and dry peppers, tomatoes, and carrots, in a skillet with a small amount of oil, roast until done.
Melt butter in small sauce pan over low fire, increase heat slightly and stir in flour, cook stirring constantly until mixture bubbles. Slowly add fish stock and wine until mixture presents as a slightly runny pudding, or a thick cream. Season with creole seasoning, a dash of clove, and lemon & lime juice .
Using creole seasoning season bottom of filet as desired, turn and season the skin side with salt and black pepper only. Allow to sit at least 5 minutes. Heat small amount of grape seed oil to 375 in a non stick skillet. Place filet flesh side down and cook between 1-1/2 to 3 minutes depending on thickness. (Fish is done properly when it slides easily across the bottom of pan and is golden brown on the bottom) Turn over to skin side and cook until skin is crisp, about 1-1/2 minutes. Note; the thicker the fish is, the longer ti takes to cook, so be guided accordingly. Remove from pan and place on paper towel to absorb any excess oil. Salt lightly, drizzle lemon juice over the top garnish with rounds, cilantro and mint.
Add white sauce along the edges of the fish, top sauce with roasted vegetables and serve hot. (Re heat the veggies for just a moment in the sauce pan if necessary.
Enjoy.
TaiPan
Per person:
1/2 lb fresh red snapper filet skin on. { you can substitute grouper or flounder for the snapper]
1/4 pepper, Green bell or poblano roasted & julienned
2 cherry tomatoes roasted and sliced into halves
4 baby carrots peeled and roasted
lime juice and lemon juice to taste, one lemon and one lime thin slinced round
Cilantro sprig and mint sprig for garnish
2 tbsp white flour
1 tbsp butter
1/2 - 3/4 cup fish stock
1/2 cup white wine your choice from dry to sweet.
Salt, Pepper, and creole seasoning to taste.
Grape seed oil
Preparation :
Drain and pat dry filets, cut if necessary to like size/weight. It is important that they be of even thickness to cook properly.
Wash and dry peppers, tomatoes, and carrots, in a skillet with a small amount of oil, roast until done.
Melt butter in small sauce pan over low fire, increase heat slightly and stir in flour, cook stirring constantly until mixture bubbles. Slowly add fish stock and wine until mixture presents as a slightly runny pudding, or a thick cream. Season with creole seasoning, a dash of clove, and lemon & lime juice .
Using creole seasoning season bottom of filet as desired, turn and season the skin side with salt and black pepper only. Allow to sit at least 5 minutes. Heat small amount of grape seed oil to 375 in a non stick skillet. Place filet flesh side down and cook between 1-1/2 to 3 minutes depending on thickness. (Fish is done properly when it slides easily across the bottom of pan and is golden brown on the bottom) Turn over to skin side and cook until skin is crisp, about 1-1/2 minutes. Note; the thicker the fish is, the longer ti takes to cook, so be guided accordingly. Remove from pan and place on paper towel to absorb any excess oil. Salt lightly, drizzle lemon juice over the top garnish with rounds, cilantro and mint.
Add white sauce along the edges of the fish, top sauce with roasted vegetables and serve hot. (Re heat the veggies for just a moment in the sauce pan if necessary.
Enjoy.
TaiPan
