Main Course

Herb Crusted Snapper

December 14, 2016

THIS IS A CLEAN RECIPE! Preparing and cooking fish is one of those kitchen tasks that I throughly enjoy doing because it always challenges my finesse skills and attention to detail throughout the process.. A big thick piece of steak can be tossed around a little, but a slender delicate filet of fish has to be handled with a gentle hand and attentive eye…its sort of a Goldielocks kind of thing unfortunately. At the end of the day you have to just get in there and figure out how to cook the fish you enjoy the most in the most effective way you know how, but the more you cook with fish, the more you will develop a confident hand in general cookery! Let’s dive in.

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In a sauce pan on medium to high heat, add 1/4 cup of minced onion…

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…2 tsp of fresh thyme…

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…1 clove of minced garlic…

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…and a drizzle of olive oil.

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Sweat the veggies for 2-3 minutes.

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Add 1/2 cup of brown rice and cooking for another 2 minutes.

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Lastly add 1 cup of chicken stock and a pinch of salt.

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Give this a good stir, and cook the pilaf for about 15 minutes, or until the rice is nice and tender.

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Begin making the breadcrumbs by adding 2 tbsp of parsley, 2 tbsp of basil…

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…1 sprig of thyme…

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…1/2 clove of garlic…

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…and 2-3 slices of bread to a food processor.

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Pulse until the desired texture of breadcrumb is reached.

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Transfer to a pan and bake at 375°F until nice and crispy.

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Season 3 halved and trimmed filets of red snapper (any small white fish will do) with a pinch of salt and then transfer them to an oiled (drizzle of olive oil will do) non-stick pan.

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As the fish begins to brown, add a couple sprigs of rosemary and 1-3 tbsp of butter.

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Once golden brown, flip.

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Add 2 tbsp of halved/shelled hazelnuts…

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…a little more butter…

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…and 2 tbsp of lemon juice.

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Cook for about 5-7 minutes, or until the fish is cooked through and the outside is golden and crispy. Remove from heat.

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Quickly finish off the pilaf by adding a helping of mascarpone cheese or heavy cream…

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…parmesan… 

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…and a couple handfuls of spinach.

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Give this a stir to wilt the spinach and you’re ready to serve.

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Begin plating with a hearty serving of the creamy pilaf…

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…a couple pieces of the crispy snapper…

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…a spoonful of the remaining browned butter and hazelnuts…

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…with a sprinkle of the roasted breadcrumbs…

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…and a few petite basil leaves for garnish. All that’s left to do is enjoy! 

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Herb Crusted Snapper

Ingredients

  • 3 filets of red snapper (any small white fish will do)
  • Bread Crumbs:
  • 2-3 slices of bread
  • 2 tbsp of parsley
  • 1 sprig of thyme
  • 2 tbsp basil
  • 1/2 clove garlic
  • Creamy Pilaf:
  • 1/2 cup brown rice
  • 1 cup chicken stock
  • 1/4 cup minced onion
  • 1 clove minced garlic
  • 2 tsp picked thyme
  • Hazelnut Brown Butter:
  • 2 tbsp halved/shelled hazelnuts
  • 3 tbsp butter
  • 2 tbsp lemon juice

Instructions

  1. In a sauce pan on medium to high heat, add 1/4 cup of minced onion, 2 tsp of fresh thyme, 1 clove of minced garlic, and a drizzle of olive oil. Sweat the veggies for 2-3 minutes before adding 1/2 cup of brown rice and cooking for another 2 minutes. Lastly add 1 cup of chicken stock, give this a good stir, and cook the pilaf for about 15 minutes, or until the rice is nice and tender.
  2. Begin making the breadcrumbs by adding 2 tbsp of parsley, 2 tbsp of basil, 1 sprig of thyme, 1/2 clove of garlic, and 2-3 slices of bread to a food processor. Pulse until the desired texture of breadcrumb is reached. Transfer to a pan and bake at 375°F until nice and crispy.
  3. Season 3 halved and trimmed filets of red snapper (any small white fish will do) with a pinch of salt and then transfer them to an oiled (drizzle of olive oil will do) non-stick pan. As the fish begins to brown, add a couple sprigs of rosemary and 1-3 tbsp of butter. Flip once golden brown and add 2 tbsp of halved/shelled hazelnuts, a little more butter, and 2 tbsp of lemon juice. Cook for about 5-7 minutes, or until the fish is cooked through and the outside is golden and crispy. Remove from heat.
  4. Quickly finish off the pilaf by adding a helping of mascarpone
  5. cheese or heavy cream, parmesan, and a couple handfuls of spinach. Give this a stir to wilt the spinach and you’re ready to serve.
  6. Begin plating with a hearty serving of the creamy pilaf, a couple pieces of the crispy snapper, a spoonful of the remaining browned butter and hazelnuts, with a sprinkle of the roasted breadcrumbs, and a few petite basil leaves for garnish. All that’s left to do is enjoy!
http://www.byrontalbott.com/herb-crusted-snapper/

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| Top Right: O’Shea Cutting Board | Top Middle: Shun Kaji Knives | Top Right: Squeezy Bottles |
| Bottom Left: All-Clad Sauce Pot | Bottom Middle: KitchenAid Food Processor | Bottom Right: All-Clad Pan |

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