Sauteed yellowtail snapper
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Cornbread Salad- | ||
| ¼ | cup | Chopped red onion |
| ¼ | cup | Chopped poblano chile |
| 2 | tablespoons | Chopped cilantro |
| 2 | tablespoons | Rough-cut pecans |
| 2 | tablespoons | Mayonnaise |
| Kosher salt to taste | ||
| 1¼ | cup | Crumbled cornbread |
| Sauce: | ||
| ¼ | cup | Fresh squeezed lemon juice |
| 1¼ | cup | Fresh squeezed orange juice |
| 4 | 6 ounce fillets yellowtail | |
| Snapper (red snapper can be | ||
| Substituted) | ||
| 4 | U-15 shrimp | |
| ½ | teaspoon | Cayenne pepper |
| ½ | teaspoon | Kosher salt |
| ¼ | cup | Cornstarch |
| ¼ | cup | All-purpose flour |
| 2 | tablespoons | Olive oil |
| Garnish: | ||
| 2 | cups | Spinach leaves |
| 1 | bunch | Watercress |
| ¼ | cup | Fine julienned radish |
| 2 | Dozen whole pecans | |
Directions
For the cornbread salad: mix the onion, poblano chile, cilantro, pecans, mayonnaise and salt together. Gently fold in the crumbled cornbread. Set aside.
For the sauce: bring the lemon and orange juices to a boil and reduce by two-thirds.
Season the fish/shrimp, then dredge in the cornstarch and flour.
Saute in hot olive oil for approximately 3 minutes on one side and 2 minutes on the other. Saute the spinach in a separate skillet.
Form the cornbread salad into a round disc in the center of the plate.
Place the spinach on the salad. Lay the fish on the spinach and lean the shrimp against the salad. Place the watercress between the two and top with the radish. Spoon the sauce around the perimeter and place the pecans in the sauce.
Yield: 4 servings
GOURMET GETAWAYS SHOW # GG1A04 from Windows on the Green and Chef Robert McGrath