Pan Seared Red Snapper with Fennel Citrus Salad

Serves: 4

4 pcs. Red Snapper, fillets deboned
1 Fennel Bulb, shaved
2 Radishes, shaved
1 Baby Carrot, shaved
1-3” piece Seedless Cucumber, shaved
2 Blood Oranges, segmented (with juice)
6 sprigs Italian Parsley, leaves torn
1 Tbsp. Olive Oil
1 Tbsp. Forum 3-year Chardonnay Vinegar* or Sherry Vinegar
To Taste Salt
To Taste Controne Pepper or Piment d’ Espelette*
Garnish Apple Cider Caramel

Procedure:
1. Preheat oven to 425°F (218°C)
2. In a large bowl gently mix the fennel, radish, carrot, cucumber, oranges, parsley, salt, Controne pepper, oil & vinegar. Adjust seasonings accordingly. Set aside.
3. Preheat a sauté pan until it is almost smoking. Add oil and sear the fish skin side down first.
4. Once the skin gets crisp and golden brown, turn the fillet and sear the flesh side until golden brown.
5. Once both sides are seared, place on a sheet pan lined with parchment paper and bake in the oven until the internal temperature reaches 130 - 135°F (54°C - 57°C), approximately 6 minutes.
6. Rest for 2 minutes and then serve over a bed of the fennel salad.

Notes:
• Apple Cider Caramel - 32 oz. Apple Cider reduced to desired consistency. Approx. 4 oz.
• Work the fish in small batches, NEVER overload the sauté pan
• Pan must be smoking hot or fish will stick!
• Champagne Vinegar, White Wine Vinegar or White Balsamic could be substituted for the Chardonnay
• Hungarian Paprika or Cayenne can be substituted for the Controne or Piment d’ Espelette
• The dish also goes very well with Sea Bass, Scallops, Trout, Himachi, Skate Wing or Branzino

Видео Pan Seared Red Snapper with Fennel Citrus Salad канала Cooking with Chef Joseph J. Shutsa III