PAN ROASTED GULF SNAP­PER

RSWLiving - - Culinary - MAD HATTER 6467 Sani­bel-Cap­tiva Road, Sani­bel; 239-472-0033, mad­hat­ter­restau­rant.com

Recipe by Chef Heath Hig­gin­botham

Serves 2

2 6-ounce por­tions yel­low­tail snap­per, skin on 8 fin­ger­ling pota­toes (pre-roasted in oven with olive oil, rose­mary and sea salt) 8 cherry toma­toes, cut in half 8 ar­ti­chokes split and mar­i­nated in olive oil, chopped gar­lic, minced shal­lots, lemon juice and fine herbs (chive, tar­ragon and pars­ley) 6 lit­tle-neck clams (cleaned) 2 ounces chopped gar­lic 2 ounces minced shal­lots 2 ounces fine herbs 10 ounces white wine

Sea­son snap­per with salt and pep­per on both sides, pan sear in sauté pan with olive oil skin side down un­til crisp around edge. Fin­ish in 425-de­gree oven for 3 min­utes. Flip snap­per over and deglaze sauté pan with 2 ounces each of white wine and whole but­ter.

In another sauté pan with olive oil, add chopped gar­lic and shal­lots and sauté for 30 sec­onds. Add clams, pota­toes, toma­toes, ar­ti­chokes, salt and pep­per and 8 ounces of white wine. Cover and sim­mer till clams pop open. Fin­ish with 2 ounces of both fine herbs and butt er. Place in serv­ing bowl, top with snap­per fil­let and then the deglaz­ing liq­uid.

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