Snapper Escabeche with Lemon, Fennel and Grape Tomatoes (Serves 2)
2 8-oz fillets of local snapper
1 bulb of fresh fennel cut into julienne
2 shallots sliced into rings 1/8 inch thick
2 stalks of celery cut into julienne
1 leek cut into julienne
½ cup grape tomatoes halved
1 lemon cut into ¼ inch wheels
4 sprigs fresh thyme chopped
4 sprigs fresh oregano chopped
1 jalapeño sliced
½ cup extra virgin olive oil
¼ cup Pernod
1 cup clam juice
2 Tbsp whole butter unsalted
1 cup fresh frisée or baby kale
The idea of this dish is simple. Although there are quite a few ingredients, it comes together rather quickly.
Score fillet a few lines an inch apart, starting ½ inch from the top and ending a ½ inch from the bottom. Do not cut through fillet completely. This will leave the fillet as whole as possible so it will maintain its natural shape throughout the cooking process.
Add 2 oz of extra virgin olive oil to a sauté pan.
Over a medium high heat source, bring up to heat.
When the oil begins to smoke, add snapper fillet skin side down. Lay into pan away from your body, being careful to splash the oil away from you.
Continue to cook the snapper fillets and add the next five ingredients (through tomatoes), moving pan around so ingredients are mixed well.
Add the remaining ingredients.
Bring to a simmer for 3-5 minutes until fillets are cooked through.
To plate, serve over greens and pour liquid to serve in its own sauce.