Pan-Fried Snapper with a Creole sauce, roasted Seasonal Vegetables & Baby Potatoes
Serves 4
Ingredients: Red Snapper
4 fillets of local red snapper
1 garlic clove, minced
1 tbsp fresh parsley, chopped
1 tbsp fresh oregano, chopped
1½ tbsp olive oil
Cooking spray to coat pan
Salt, to taste
Ground black pepper, to taste
Ingredients: Creole Sauce
2 tbsp olive oil
1 medium onion, julienned
2 stalks celery, julienned
1 small bell pepper, julienned
1 tbsp garlic, minced
14 ½ oz. fresh local tomatoes, diced
2 cups approx. vegetable stock
2 fresh bay leaves
Salt, ground black pepper, dried thyme leaves, to taste
Tomato paste
Ingredients: Potatoes & Seasonal Vegetables
1½ lbs red-skinned baby potatoes, sliced in rounds
½ lb butternut squash, cubed
½ lb zucchini, sliced
4 tbsp extra virgin olive oil
¾ tsp kosher salt
3 cloves garlic, minced
2 tbsp fresh rosemary, chopped
Method for Snapper:
Season snapper fillets, set aside. Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add fillets; cook 5-6 minutes each side or until fish flakes easily when tested with a fork.
Method for Creole sauce:
Heat oil over medium heat, sauté onions, celery and peppers and until lightly cooked. Add the garlic and tomatoes and sauté for 1-2 minutes. Cover with the stock by ½ inch, add bay leaves, lightly season, and bring to a boil. Lower the heat and simmer for about 20 minutes. Adjust seasonings; add tomato paste to taste. Reduce the sauce until thick but pourable. Remove the Bay leaves before service.
Method for Potatoes & seasonal vegetables:
Preheat the oven to 400ºF degrees. Place potatoes, butternut squash and zucchini in a bowl with olive oil, salt, pepper, garlic and rosemary, toss to evenly coat potatoes. Remove potatoes and spread on a baking sheet. Roast in the oven for 20 minutes, add remaining vegetables and roast until cooked. Remove from oven, season to taste, set aside.
To Serve:
Spoon potatoes and vegetables onto each plate, drizzle with Creole sauce and top with snapper fillet.