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| Yellowtail Snapper with Lump Crab Mojo de Ajo with Avocado Red Onion Salad |
| Yields: 4 Servings |
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| INGREDIENTS: Snapper |
4 Yellowtail Snapper, 6 oz filets
1/2 C olive oil
2 cloves garlic, sliced
1 ancho chile, julienned
juice of 3 limes
2 oz unsalted butter
1/2 lb lump crab
to taste kosher salt
to taste pepper
1 T chives, minced
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| Method |
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Combine avocado salad ingredients in large bowl and toss
to coat thoroughly.
Heat medium size sauté pan over medium high heat and add half the olive oil. Season both sides of snapper with salt and pepper and sauté both sides until golden. Place in 425-degree oven to finish cooking and keep warm.
Add remaining oil to pan and add ancho chiles and garlic. Sauté until garlic is toasted. Deglaze pan with limejuice. Add butter and swirl until emulsified.
Add crabmeat and chives and heat through.
Place fish on plate, spoon sauce over top. Garnish with
Avocado Onion Salad and serve with mashed boniato and
fried sweet potatoes. |
| INGREDIENTS: Avocado Red Onion Salad |
2 Haas avocados, peeled and diced
1/2 red onion, sliced
1 orange, sectioned and diced
2 T cilantro, chopped
1 T olive oil
juice of one lime
1 tablespoon chives
pinch kosher salt
pinch pepper |
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