Recipe: Pan seared American red snapper

TAMPA - Pan Seared American Red Snapper
Braised Swiss Chard, Roasted Red Pepper Coulis
Baby Heirloom Tomato and Meyer Lemon Caponata
 
Recipe serves 2 people, compliments of Executive Chef Ted Dorsey from Boca Kitchen Bar and Market .
 
Pan Seared Local American Red Snapper
 
2 - 8 oz. American Red Snapper Filets
2 oz. Local Unsalted Butter
1/2 oz. Grape Seed Oil
2 Cloves Garlic
3 Sprigs Thyme
 
Preparation:
 
Heat pan on medium high heat until light smoke.  Place fish in pan and sear until golden brown, then flip and add butter, thyme, garlic and baste.  Place in 350 degree oven for 12 minutes until 140 degrees. Remove from oven and baste again making sure to allow all flavor to set in. Rest.
 
Greens
 
3 Bunches Local Swiss Chard (julienne)
1 oz. Minced Garlic
1 oz. Minced Shallot
4 oz. Vegetable Stock
1 oz. Local Unsalted Butter
 
Preparation:

Heat pan to low smoke point, toss in Swiss Chard, garlic, and shallot.  Mix well. Add stock and reduce by 1/2. Add butter and finish reducing to creamy like consistency.
Season with salt and pepper to taste.
 
Capanota
 
1 Part Baby Heirloom Tomatoes (Quartered)
2 Each Meyer Lemon Segments (Reserve all Liquid)
2 Local Red Peppers (Roasted Julienne)
1 1/2 oz. Capers
1 oz. Fresh Local Orange Juice
1 oz. Honey
 
Preparation:
 
Toss all ingredients together in mixing bowl. Season to taste with salt and pepper.
 
Coulis
 
3 Ea. Local Heirloom Tomatoes
2 Ea. Local Sweet Onions
8 Cloves Garlic Peeled
5 Sprigs Thyme
5 Sprigs Oregano
1 Cup  German Riesling
1 Cup Vegetable Stock
 
Preparation:
 
Lightly carmelize all together in roasting pan. Add wine and deglaze. Add stock and reduce by 1/2. Puree and reduce on slow heat till nappe (slowly runs off back of spoon) .
 
Plate it up how you would like. I like to build up, but some like to build out. It's up to you. The emphasis is on really fresh local fish and produce. Let the product speak for itself. It's summer time - so have fun with fish!

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