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Sauteed Yellowtail Snapper

Cornbread Salad:
1/4 c Chopped red onion
1/4 c Chopped poblano chile
2 tb Chopped cilantro
2 tb Rough-cut pecans
2 tb Mayonnaise
Kosher salt to taste
1 1/4 c Crumbled cornbread


Sauce:
1/4 c Fresh squeezed lemon juice
1 1/4 c Fresh squeezed orange juice
4 6 ounce fillets yellowtail snapper (red snapper can be substituted)
4 U-15 shrimp
1/2 ts Cayenne pepper
1/2 ts Kosher salt
1/4 c Cornstarch
1/4 c All-purpose flour
2 tb Olive oil


Garnish:
2 c Spinach leaves
1 bn Watercress
1/4 c Fine julienned radish
2 Dozen whole pecans


For the cornbread salad: mix the onion, poblano chile, cilantro, pecans, mayonnaise and salt together. Gently fold in the crumbled cornbread. Set aside.

For the sauce: bring the lemon and orange juices to a boil and reduce by two-thirds.

Season the fish/shrimp, then dredge in the cornstarch and flour. Saute in hot olive oil for approximately 3 minutes on one side and 2 minutes on the other. Saute the spinach in a separate skillet.

Form the cornbread salad into a round disc in the center of the plate. Place the spinach on the salad. Lay the fish on the spinach and lean the shrimp against the salad. Place the watercress between the two and top with the radish. Spoon the sauce around the perimeter and place the pecans in the sauce.

Yield: 4 servings


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