Sauteed yellowtail snapper

Yield: 4 servings

Measure Ingredient
\N \N Cornbread Salad-
¼ cup Chopped red onion
¼ cup Chopped poblano chile
2 tablespoons Chopped cilantro
2 tablespoons Rough-cut pecans
2 tablespoons Mayonnaise
\N \N Kosher salt to taste
1¼ cup Crumbled cornbread
\N \N Sauce:
¼ cup Fresh squeezed lemon juice
1¼ cup Fresh squeezed orange juice
4 \N 6 ounce fillets yellowtail
\N \N Snapper (red snapper can be
\N \N Substituted)
4 \N U-15 shrimp
½ teaspoon Cayenne pepper
½ teaspoon Kosher salt
¼ cup Cornstarch
¼ cup All-purpose flour
2 tablespoons Olive oil
\N \N Garnish:
2 cups Spinach leaves
1 bunch Watercress
¼ cup Fine julienned radish
2 \N Dozen whole pecans

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

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