Pan Seared Yellowtail Snapper

Lee Youngblood

http://www.bloodintheblue.com/recipes
Pan Seared Yellow Tail Snapper
Yellow Tail Snapper, Golden Potato, Cabbage, Pineapple, Cilantro, Lime

Serves 2

Ingredients:
2 Yellow Tail snapper filets
3 Golden Potatoes
1 cup Julienne cabbage
1 Julienne red pepper
1 cup Pineapple, rough chopped
2 teaspoon Mayonnaise
1/4 bunch of Cilantro (as desired, to taste)
1 lime
1 TBSP Rum
4 TBSP butter
¼ cup half and half or milk

Snapper: Melt 2 tbsp of butter in pan, in a medium high heat non-stick pan. Pat dry snapper filet and season with salt and pepper. Cook until you see a golden crust forming up the sides of the snapper-once you achieve this turn over the snapper and turn the heat off. This will let you achieve a good crispy texture on your fish without over cooking.

Potatoes: Boil in salted water until you are able to run them through a ricer, once potatoes are cooked, whip them with half and half and 2 tbsp. butter, add salt and pepper to taste.

Cilantro, Lime and Cabbage salad: Fine dice the cilantro, finely julienne the cabbage (a mandolin works wonder with this) and the red pepper. You are going to dress your salad with a Pineapple Lime Aioli. This is very simple, in a blender add pineapple chunks, a shot of rum and squeeze of a lime and the mayonnaise. Blend until smooth. Toss your salad in the aioli and let sit for about 5 minutes before eating. This is a playful and simple way to enjoy the mild flavor of snapper.

Wine Pairing: Pair with a fairly crisp Chardonnay or any kind or Pinot Grigio, with any notes of pear in it. Hope you enjoy.

pbsnooker

Sounds good, will definitely try. Thanks

Grady-lady

Very nice! That's a great cooking tip for any thin, firm fish filet.

I love yellow tail snapper. A friend from Jamaica cooks hers whole, lightly dusted with flour, salt & pepper, flash fried and makes a sauce with scotch bonnet peppers. Yum!
We generally grill them whole (when we can get them) using a fish basket, hash marks on the sides, rubbed with olive oil, salt and pepper, cavity stuffed with lemon and onion, same with pompano or mangrove's.

Your aioli sounds amazing. I will definitely use your recipe even if I have to substitute for the yellow tail. Thanks!

Lee Youngblood

Great I hope you enjoy. In the NMZ forum you can see my bio. You will see why I will be posting about food fairly often. Thanks

Lee Youngblood

Added link to orignal posting so you can see a photo of finished product. Still trying to figure out how to post hi-res photos. Thanks

FishyGirl

Darn, that looks really good. I agree with GL, the aioli sounds devine.