Key Yellowtail Snapper

Ingredients

Yield:

Serve 1

• Yellow Snapper

  • 1 each Yellowtail Snapper
  • 1/2 cup Assorted Tropical Fruit small dice (Mango, Pineapple, Papaya, etc.)
  • 1 tsp. Lemon Thyme, picked
  • 1/4 cup Orange Vinaigrette
  • 1 tsp. Chives
  • 2 tsps. Annatto Oil
  • ½ each Hearts of Palm, sliced
  • 1 tsp. Ginger, minced

• Orange Vinaigrette

  • 1 cup Orange Juice Concentrate
  • 2 tsp Dijon Mustard
  • 1 tsp Champagne Vinegar
  • 1 cup Sterling Oil or Salad Oil
  • 1 tsp. Sesame Oil
  • Salt & Pepper

Preparation

Difficulty:

medium

Time:

1 Hour

Total Time:

1.5 Hours

1. Yellow Snapper

   • Take Yellowtail Snapper and remove scales with the back of a knife or by using a scaler.
   • Using a sharp knife, score the skin side of the filets making a 1/4 inch deep incision in two separate directions making "X" marks on the skin. This prevents the fish from buckling during cooking.
   • Brush fish with remaining olive oil and season with salt and pepper.
   • Remove pin bones with a pair of needle nose pliers. Brush the filet (meat side) with one tablespoon of olive oil and place the sprig of cilantro and a little lemon thyme on the filets.
   • Over high heat using a large sauté pan -- sear the snapper until brown
   • Toss diced fruit, ginger, lemon thyme and hearts of palm. Place relish in middle of plate.
   • Sauce the plate with orange vinaigrette. Pick one of the sprigs of lemon thyme and sprinkle the leaves around the fruit on the plate.
   • Place the Yellowtail Snapper on top of the relish and brush the Yellowtail Snapper with annatto oil.
   • Sprinkle fish with chopped chives and minced pepper; garnish with a sprig of lemon thyme.

2. Orange Vinaigrette

   • Blend orange juice, mustard and vinegar.
   • Slowly blend in Sterling oil adding water to adjust thickness.
   • After 2/3 of oil is in, check seasoning. If needed, add more mustard,vinegar or salt and pepper.
   • Add sesame oil, recheck seasoning.