Food Recipes

Pan-seared Lane Snapper

Pan-seared Lane Snapper
Serves 4
This fall-themed dish features pan-seared snapper with golden beet and mission fig salad over saffron couscous—a flavorful weekend dinner.
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Ingredients
  1. Ingredients
  2. 7 ounce snapper (score skin side)
  3. 2 tablespoon olive oil
  4. Salt and pepper to taste
For Golden Beet and Mission Fig Salad
  1. 1/2 cup golden beet (julienned)
  2. 1/2 cup radish (julienned)
  3. 1/4 cup parsnip (julienned)
  4. 1/2 cup fig (sliced)
  5. 1/4 cup pepitas
  6. 1/2 tablespoon fresh thyme
  7. 1 tablespoon cilantro
  8. 1 tablespoon olive oil
  9. 1 tablespoon apple cider vinegar
  10. 1 tablespoon honey
  11. Salt and pepper to taste
  12. 1 tablespoon orange juice
For Saffron Couscous
  1. 1 cup par cooked pearl couscous
  2. 1 pinch saffron
  3. 1/2 cup chicken stock
  4. 1/2 cup heavy cream
  5. 1/2 cup dried cranberry
  6. 1/2 cup blanched sweet potato (diced)
  7. 1 cup baby Tuscan kale
Instructions
  1. Pat fish dry and season both sides with salt and pepper.
  2. • Heat sautée pan on medium high.
  3. • Add olive oil.
  4. • Gently place snapper into skillet, moments before pan begins to smoke, skin side down.
  5. • Using a spatula, gently press down on the snapper for 30 seconds to prevent fish from arching. Cook for 2-4 minutes.
  6. • Flip fish over and cook for an additional 2-3 minutes or until fish is done.
Golden Beet and Mission Fig Salad
  1. • Combine vinegar, honey, herbs & juice in mixing bowl.
  2. • While whisking, slowly emulsify oil into the mixture.
  3. • Combine vegetables and figs in separate bowl.
  4. • Pour dressing over vegetables anwd lightly toss.
Saffron Couscous
  1. • Heat skillet on medium heat.
  2. • Add cranberry, sweet potato, stock, couscous 
and saffron.
  3. • Reduce stock until almost evaporated, noticing the vibrant change in color of the pasta.
  4. • Add cream and kale.
  5. • Cook until tight consistency.
Dish Assembly
  1. • Mound couscous in center of the plate
  2. • Lay snapper fillet on top of couscous, skin side up, showing off that crispy seared skin
  3. • Top with beet salad
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