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| Pan Seared American Red Snapper Charred Sweet Corn, Bacon, & Potato Hash–Celery, Apple, Roasted Red Pepper Puree |
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| Ingredients for Pan Seared American Red Snapper |
6 oz Snapper Filet
4 oz Corn, charred on the grill then removed
from husk
4 oz small Diced Potato, roasted in oven
till tender
1 oz Crispy Bacon
1 oz Sautéed Onion
3 Roasted Red Peppers, skin and seeds removed
1 Apple, diced, skin removed and sautéed
2 Celery Stalks, small, diced and sautéed
Oil for sautéing
Flour
Salt and Pepper to taste
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| Method for Pan Seared American Red Snapper |
• Flour the snapper and sauté till crispy then flip
and cook till tender.
• In a sauté pan combine the next four ingredients
and cook till hot and fully mixed, season with salt
and pepper to taste.
• In another sauté pan combine the next three
ingredients till warm and fully mixed. Then
place them into a blender and puree.
• Use some oil to adjust the consistency and season
with salt and pepper.
• Plate with the corn hash under the snapper and
place the sauce around. Garnish with some
mixed baby greens.
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