Carmelized Red Snapper Fillet
Source of Recipe
of Chef Wilford "Willo" Stoutt at the Tradewinds restaurant - The Peter Island Resort.
List of Ingredients
Four 7-oz. red snapper fillets
3 T plus 1 t. olive oil
6 garlic cloves, minced
2 medium leeks, halved length-wise and then diced crosswise, washed and patted dry
1 medium zucchini halved lengthwise and then sliced crosswise
1 medium yellow squash, cut into 1/4-inch rounds
6-oz. haricots verts, blanched in boiling salted water for 2 minutes and drained
1 large onion, peeled, seeded and chopped
1/4 c. sliced nicoise olives
1 1/2 c. white wine
1/2 t. saffron
4 c. vegetable stock
20 basil leaves, sliced thin
boiled potatoes as an accompanimentRecipe
Preheat oven to 400 degrees. Score skin of each snapper fillet in 3 places. Season fish with salt and white pepper to taste. Heat oil in a large non-stick, oven-proof skillet over moderately high heat. Add the fish, skin side down and cook until brown on both sides and sin is crisp, about 4 minutes. Remove fish from pan. Add garlic and leeks, turn heat down to moderately low and cook vegetables until tender, about 5 minutes. Add zucchini and yellow squash and cook for 2 minutes. Add haricots verts and arrange fish on top of vegetables. Place skillet in oven and bake until fish is just cooked through, about 6 to 8 minutes.
Transfer fish to a platter, cover and keep warm. Return pan to burner, add tomatoes and black olives and simmer 5 minutes. Add white wine and simmer until reduced by half. Add saffron and vegetable stock and simmer for 10 minutes. Season to taste with salt and pepper. Stir in basil. Serve the fish and vegetables in large soup bowls with boiled potatoes.
Serves 4.
Pairs with Pinot Grigio.
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