Fillet of Red Snapper

EATERTAINMENT HOSPITALITY INC -- www.eatertainment.com

home > lifestyle > recipes > Fillet of Red Snapper


Fillet of red snapper on a ménage à trois of potatoes with two pepper coulis. Sorry no picture available

Main	Any Season


Yield: 2 Servings 2 - 6 to 8 oz fillets of red snapper, (get the scales removed by the fishmonger) 2 mini blue potatoes 2 yukon potatoes 2 redskin mini potatoes 1 large yellow pepper, cut into 1 dice 1 large red pepper , cut into 1 dice

Season potatoes lightly with: 1 tbsp olive oil 1 tsp kosher salt Prepare the pepper sauces: 1. Place 1 tbsp butter in a small saucepan, cook each pepper separately until soft. 2. Add 2 oz white wine to peppers. 3. Cook covered another five minutes. 4. Place the cooked peppers in a blender or food processor. 5. Thin with a little water if needed. 6. Adjust seasoning of salt and white pepper. 7. Bake potatoes until tender in 375'f oven (about 25 minutes). 8. Lay the snapper fillets on a plate and season both sides with salt and pepper. 9. Cut small incisions on skin side without going more than 1/4 inch through the flesh. 10. Lay on a baking tray skin side up, and bake in a preheated oven for 15 minutes.

Prepare sauces and make a ying yang pattern on plate with the two colors. Place three different coloured potatoes in center of each plate. Top with the snapper fillet on each plate. Garnish with a nice sprig of herbs on each plate.