Pesto Crusted Red Snapper -

Pesto Crusted Red Snapper

Pesto Crusted Red Snapper

4 pcs. 4oz snapper fillets
Basil Pesto, as needed
Panko Bread Crumbs
1 Recipe Ravioli
1 Recipe Citrus Sauce
1 Recipe Wilted Spinach
1) Season fish with salt and pepper
2) Spread a thin layer of pesto onto fish and then top with the bread crumbs
3) Sauté the fish with the crumb side down first when light brown and toasted gently turn fish over and continue to cook. Remove from pan when finished.
4)   In the center of the plate, place some wilted spinach and top with the cooked fish
5) Put the ravioli and tomato confit next to the fish and drizzle on the sauce

For Ravioli-
1 Cooked and cleaned Artichoke
1 T Mascarpone Cheese
1 ½ T Boursin Cheese
1 t Basil (Chiffonade)

1) Soften the cheese in a bowl
2) Add in the diced artichokes and cut basil
3) Mix and adjust the seasoning with salt and pepper
4) Reserve until needed

For tomato confit-
2 Tomatoes (Concassed)
¼ c Extra Virgin Olive Oil
2 T Shallot (Julienned)
1 T Garlic ( Slivered)
1 t Sugar
Pinch Red Pepper Flakes
6 Nicoise Olives (Julienned)
5 Parsley Plouches
12 Tarragon Leaves
S &P To Taste

1) In a non reactive sauce pan add in oil and slowly sweat the garlic and the shallots
2) Next add in the remaining ingredients and cook for 15 minutes
3) Now add in Olives and cook for 3 more minutes
4) Add herbs and adjust seasoning with salt and pepper
5) Reserve for later use

For sautéed spinach-
8 oz Baby spinach
1 T Shallots (Bruniose)
½ t Garlic (minced)
1 T Butter
Salt and Pepper TT

1) In a sauté pan quickly sweat off the shallots and garlic
2) Add the spinach and wilt
3) Season with salt and pepper and remove from pan

For citrus caper butter sauce-
2 T Shallot
1 T garlic (slivered0
1 Tomato Chopped
1 T Butter
¼ C Orange Juice
1 T White Wine
1 T lemon Juice
4 Inches Fish Bones
12 Oz Butter
S salt and Pepper To Taste

1) In a sauce pan add in 1 T butter, sweat off the shallots and garlic for about two minutes
2) Add in the orange juice, ½ of the lemon juice  fish bones and the tomato
3) Simmer for about 20 minutes
4) Strain liquid and replace on stove. Reduce until of sauce consistency
5) Place sauce back on the stove and finish with the cold remaining butter
6) Adjust the seasoning with salt, pepper, lemon juice and capers. Serve


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