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Chef with red wine glass

PAN ROASTED FLORIDA YELLOWTAIL SNAPPER WITH BABY SPINACH, ENDIVE AND MUSTARD SHALLOT VINAIGRETTE

Serves 4

INGREDIENTS

    • 2 12-ounce fillets Florida yellowtail snapper
    • kosher salt to taste
    • coarse grind black pepper to taste
    • 1 tablespoon butter, unsalted
    • 1 tablespoon olive oil
    • 4 yellow Florida beefsteak tomatoes, halved & seeded
    • 4 red Florida beefsteak tomatoes, halved & seeded
    • 2 tablespoons olive oil
    • 6 ounces baby spinach
    • 2 ounces Belgian endive
    • 1/2 cup mustard – shallot vinaigrette (recipe below)
    • 1 tablespoon fresh sweet Florida basil, julienne
     

DIRECTIONS

Season fillets with kosher salt and black pepper.
Place ovenproof sauté pan over medium high heat, add butter and olive oil.
Place fish in pan with skin side down and cook fish until skin is golden brown and crispy – about 3 – 4 minutes.
Turn fish over, place in 350 degree oven and cook until fish is no longer translucent – approximately 4 -6 minutes.
Do not overcook.

Brush tomato halves with olive oil and grill 5 to 10 minutes cut side down on low flame on a stovetop grill pan.
Salt and pepper to taste.
Sauté spinach and endive in olive oil for 2-3 minutes until wilted.
Place grilled tomatoes on entree plate, top with sauté of spinach and endive.
Place fish leaning on top of spinach, drizzle with mustard shallot vinaigrette and garnish with basil julienne.
 

MUSTARD SHALLOT VINAIGRETTE

    • 1/2 cup whole grain mustard
    • 1/4 cup shallots
    • 1/4 cup lemon juice
    • 1½ cups olive oil
    • kosher salt
    • black pepper, coarse grind

Preparation of Mustard Shallot Vinaigrette:
Combine first three ingredients in small mixing bowl.
Whisk in olive oil until thoroughly blended and season with salt and pepper to taste.
 

Chef Dan Drayer, Moonfish, Orlando, Florida
Florida Department of Agriculture and Consumer Services  www.fl-seafood.com

 

 

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