PAN ROASTED GULF SNAPPER
Recipe by Chef Heath Higginbotham
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.