Pan Roasted Gulf Red Snapperwith Zucchini, Confit Tomatoes and Artichoke Fennel Broth
Flying Fish Cafe, BoardWalk Resort
Yield: 4 servings
4 (6 oz.) Gulf red snapper filets
3 ounces extra virgin olive oil
12 halves of Tomato Confit (recipe below)
2 zucchini, sliced on a bias
2 ounces julienne fennel bulb
2 ounces julienne roasted and peeled red peppers
1 ounce leeks, white part only, bias cut
8 ounces Artichoke Fennel Broth (recipe below)
1/2 ounce basil infused olive oil
2 tablespoons fresh ground pepper
2 tablespoons kosher salt
2 tablespoons fines herbs*
*Typically a pre-mixed blend of chopped aromatic herbs, such as parsley, chervil, tarragon and chives.
Season fish with a bit of extra virgin olive oil, fresh ground pepper, kosher salt and fine herbs.
Saute fish, beginning with skin side down, pressing down firmly with a spatula for the first 10 seconds to prevent curling. Once skin is cooked crisp, turn and cook other side for about 20 seconds.
Transfer fish to a 350 degree oven and roast for 4 to 6 minutes until firm to touch. While the fish is roasting, blanch zucchini in salt water (blanching involves boiling vegetables briefly and then chilling them in ice water before reheating) and then saute in 1/2 oz. of extra virgin olive oil. Season to taste.
Fan zucchini around plate and top with three confit tomato halves. Saute fennel in 1 oz. extra virgin olive oil over medium heat for 4 to 5 minutes until translucent. Add leeks and continue to cook for 1 to 2 minutes. Add roasted pepper and mix thoroughly. Season with salt and pepper Place this fennel mixture in center of plate between tomatoes and zucchini. Top with roasted fish and ladle over top. To finish, sprinkle basil chiffonade around plate and drizzle with basil-infused olive oil.
Artichoke Fennel Broth:
4 large artichokes
1/2 sliced fennel bulb
juice of one lemon
2 garlic cloves, split then smashed with back of knife
2 Roma tomatoes, cut into 8 pieces
1/2 teaspoon fennel seeds, toasted and crushed
1 small onion, sliced
2 leeks (white and half of green part), sliced
4 cups dry white wine
2 cups water (plus extra to soak artichokes in step 1)
1 teaspoon salt
1. Peel artichokes down to choke, removing leaves and trimming away the fuzzy choke. (If thats to big a pain, just use canned artichoke hearts with their liquid.) Place peeled, cleaned artichokes in water with lemon juice and a teaspoon of salt (to stop discoloration).
2. In a large saucepan, heat olive oil over medium-high heat.
3. Add onions and sweat for 3-4 minutes, stirring constantly.
4. Add leeks, artichokes, fennel, garlic, tomatoes and fennel seeds, and continue to sweat 4-5 minutes.
5. Add white wine and enough water to just cover the top of the mixture.
6. Bring to a boil over medium heat, then reduce heat and continue to cook
for 30 minutes.
7. Strain through a fine mesh strainer and heat to reduce by one quarter.
6 large Roma tomatoes, peeled
1 ounce picked fresh thyme
6 gloves of garlic, finely diced
4 ounces extra virgin olive oil
sea salt and fresh ground pepper to taste.
1. Preheat oven to 400 degrees.
2. Split peeled tomatoes in half (tip: to peel, cut a small cross-hatch slit in bottom of each tomato and immerse in boiling water for 30-40 seconds, the immerse in ice water and peel away skin), cut side down, in a flat saute pan. Sprinkle tomatoes with chopped thyme and garlic, and season with salt and pepper. Coat with olive oil and place pan in preheated oven to roast until tomatoes begin to soften (usually 6-8 minutes).
3. Remove and set aside. (Here's another tip: save the remaining liquid vegetable. from the confit process and use it to toss with your favorite pasta or vegetable.