Pan-seared Lane Snapper
2015-08-24 10:16:19
Serves 4
This fall-themed dish features pan-seared snapper with golden beet and mission fig salad over saffron couscous—a flavorful weekend dinner.
Ingredients
- Ingredients
- 7 ounce snapper (score skin side)
- 2 tablespoon olive oil
- Salt and pepper to taste
For Golden Beet and Mission Fig Salad
- 1/2 cup golden beet (julienned)
- 1/2 cup radish (julienned)
- 1/4 cup parsnip (julienned)
- 1/2 cup fig (sliced)
- 1/4 cup pepitas
- 1/2 tablespoon fresh thyme
- 1 tablespoon cilantro
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- Salt and pepper to taste
- 1 tablespoon orange juice
For Saffron Couscous
- 1 cup par cooked pearl couscous
- 1 pinch saffron
- 1/2 cup chicken stock
- 1/2 cup heavy cream
- 1/2 cup dried cranberry
- 1/2 cup blanched sweet potato (diced)
- 1 cup baby Tuscan kale
Instructions
- Pat fish dry and season both sides with salt and pepper.
- • Heat sautée pan on medium high.
- • Add olive oil.
- • Gently place snapper into skillet, moments before pan begins to smoke, skin side down.
- • Using a spatula, gently press down on the snapper for 30 seconds to prevent fish from arching. Cook for 2-4 minutes.
- • Flip fish over and cook for an additional 2-3 minutes or until fish is done.
Golden Beet and Mission Fig Salad
- • Combine vinegar, honey, herbs & juice in mixing bowl.
- • While whisking, slowly emulsify oil into the mixture.
- • Combine vegetables and figs in separate bowl.
- • Pour dressing over vegetables anwd lightly toss.
Saffron Couscous
- • Heat skillet on medium heat.
- • Add cranberry, sweet potato, stock, couscous and saffron.
- • Reduce stock until almost evaporated, noticing the vibrant change in color of the pasta.
- • Add cream and kale.
- • Cook until tight consistency.
Dish Assembly
- • Mound couscous in center of the plate
- • Lay snapper fillet on top of couscous, skin side up, showing off that crispy seared skin
- • Top with beet salad
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