Pass Snapper, Jumbo Lump Crab, Orange, & Fennel Slaw

Pass Snapper, Jumbo Lump Crab, Orange, & Fennel Slaw | 0 Comments
From Mexican Shrimp and Grits, Aired on Thu 1/14
Chef Jeff Henderson,
Instructions

6 Servings

Jumbo Lump Crab, Orange, & Fennel Slaw

Ingredients:

½ cup jumbo lump crab

¼ cup cilantro, leaves

¼ cup cucumber, sliced thin

¼ cup orange segments

¼ cup fennel, sliced thin

1/8 cup red onion, sliced thin

2 tablespoon orange juice

1 tablespoons grapefruit juice

1 tablespoon lemon juice

6 tablespoons extra virgin olive oil

1 teaspoon kosher salt

1 teaspoon black pepper, coarse ground

Method:

Place all ingredients in a bowl and lightly combine. Taste, season, taste.

Ancho-Lime Butter

Ingredients:

¼ cup ancho chilies

2 each limes, zest only

½ pound butter

Method:

Allow butter to soften at room temperature and place in mixer. Rehydrate chilies in hot water for ten minutes, remove from water and drain. Remove seeds from chilies and grind chilies to a paste. Zest limes with a micro plain removing the green part only. Combine lime zest and chilies with butter and whip on high until well combined. Roll butter into log with waxed paper and place in refrigerator until needed.

Roasted Sweet Pepper & Yellow Tomato Sauce

Ingredients:

¼ cup yellow tomato, chopped

¼ cup roasted yellow pepper, diced

¼ cup sweet onion chopped

2 tablespoons garlic, minced

2 tablespoons vegetable oil

¼ cup white wine

¼ cup sherry

2 teaspoons tabasco

1 teaspoon white pepper

2 tablespoons kosher salt

Method:

Sauté onions over medium heat until translucent then add garlic and sauté five more minutes (do not burn garlic). Turn heat to high and deglaze with wine and sherry, reduce by 50%. Combine remaining ingredients and cook for 15 minutes at a slow simmer. Puree sauce in blender until smooth. Taste, season, taste.

ASSEMBLY:

Components:

6 pieces of 7 ounce snapper

1 cup baby sweet peppers, sliced into rings

Jumbo lump crab, orange, & fennel slaw (see recipe above)

Ancho lime butter (see recipe above)

Roasted sweet pepper and yellow tomato sauce (see recipe above)

2 tablespoons butter

Presentation:

1)  Sauté snapper until golden brown, turn and place a ¼ inch slice of ancho lime butter on top, cook until done

2)  Sauté pepper rings on high heat, taste, season, taste.

3)  Place peppers in center of plate and put snapper on top.

4)  Top snapper with slaw and drizzle sauce around the edge of the plate.

6)  Repeat steps 1 to 4 five more times.

CRIOLLO RESTAURANT & LOUNGE's

Open for Breakfast, Lunch, and Dinner at The One and Only Hotel Monteleone!

Ingredients
  • ½ cup jumbo lump crab
  • ¼ cup cilantro, leaves
  • ¼ cup cucumber, sliced thin
  • ¼ cup orange segments
  • ¼ cup fennel, sliced thin
  • 1/8 cup red onion, sliced thin
  • 2 tablespoon orange juice
  • 1 tablespoons grapefruit juice
  • 1 tablespoon lemon juice
  • 6 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper, coarse ground
  • ¼ cup ancho chilies
  • 2 each limes, zest only
  • ½ pound butter
  • ¼ cup yellow tomato, chopped
  • ¼ cup roasted yellow pepper, diced
  • ¼ cup sweet onion chopped
  • 2 tablespoons garlic, minced
  • 2 tablespoons vegetable oil
  • ¼ cup white wine
  • ¼ cup sherry
  • 2 teaspoons tabasco
  • 1 teaspoon white pepper
  • 2 tablespoons kosher salt
  • 6 pieces of 7 ounce snapper
  • 1 cup baby sweet peppers, sliced into rings
  • 2 tablespoons butter

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