February 4, 2019

The northern red snapper is a native species of fish from the western Atlantic Ocean and the Gulf of Mexico. It's a wonderful source of lean protein that is rich in selenium, vitamin A, omega 3 fatty acids and potassium. It has firm flesh that cooks in minutes, either pan roasted, grilled or steamed, which makes it a fabulous and easy to prepare dish.

A lot of people are scared to cook fish or shellfish, but like anything you should at least give it a try. Cooking is all about temperature control and time. Start by bringing your piece of fish to room temperature, then season it with salt and pepper. If you're leaving the skin on, then slash the skin with a very shape knife, which will stop the piece of fish from curling as it cooks. Make sure your frying pan is hot but not too hot; it shouldn't be at the point of smoking. The oil should shimmer when hot, then add the fish and cook for 2 to 3 minutes

depending on the thickness of the portion. (I'm using 4oz portions in my recipe, so it doesn't take long to cook). Carefully turn the piece of fish over and cook for another 2 to 3 minutes, and press your finger on the flesh -it should be firm to the touch and the flesh should bounce back into shape. White fish has very little fat so the protein cooks very quickly, so don't overcook it!!! Go on give it a try, remember practice makes perfect and what better way to practice than using a beautiful tasty piece of fish that you can practice over and over again.

Pan Roasted Red Snapper with Spinach, Beans & Green Grapes
Serves 4

4x 4oz red snapper or sea bass
Sea salt
Black pepper
1 tablespoon extra-virgin olive oil
4 cups of fresh baby spinach
4 cups of fresh baby kale
2 cups of cannellini beans or your favorite bean
½ cup low sodium vegetable or fish stock
1 cup of green grapes cut in half

How to make:
Remove the red snapper from the fridge and allow it to come to room temperature for about 15 to 20 minutes. Season both sides with salt and pepper.
Take a large sauté pan and pour in the oil, place over a medium heat and allow the oil to heat through, carefully place the fillets into the hot pan one at a time, skin side down. Cook for 2 to 3 minutes, then carefully turn each piece over and continue to cook until done, approx. 2 to 3 minutes more.
Remove each fillet from the pan and place onto dish paper, keep warm. Add the spinach, kale, beans and stock to the pan and cook for 2 to 3 minutes, until the spinach and kale has wilted and the beans have warmed through, add the grapes, taste and season if necessary.
Spoon the spinach and kale onto the center of four warm joint plates, top with the red snapper fillets and serve with the dipping sauce.

Dipping sauce:
Makes 1 cup

2 green onions, thinly sliced
2 tablespoons capers, chopped
2 tablespoons chopped parsley
1 tablespoon fresh lemon juice
1/2 teaspoon finely grated lemon zest
3/4 cup Greek yogurt
Sea salt and freshly ground pepper (optional)

How to make:
Take a small bowl and mix all the ingredients together, taste and season if required.

Chef Mark .

Copyright © 2018, 2019 Mark Allison