Fire Roasted Florida Mangrove Snapper with Broccoli Pistou and Pickled Fresno Chiles
Recipe courtesy of Richard Brumm, CEC, CCA, Director of Culinary Operations, Bonita Bay Club, Bonita Springs, Fla.
Ingredients
- For Snapper:
- Mangrove snapper - 2-3 lbs.
- orange - 1 ea., sliced
- lemon - 1 ea., sliced
- lime - 1 ea., sliced
- dill - 4 sprigs
- bay leaf - 3 ea.
- garlic cloves - 3 ea.
- kosher salt & black pepper - to taste
- rock salt - as needed
- pickling spice - as needed
- For pickled fresno chiles:
- rice vinegar - 600 gr.
- coriander - 1.5 gr.
- Szechuan peppercorn - 1.75 gr.
- sugar - 12.75 gr.
- kosher salt - 10 gr.
- garlic clove - 3 ea.
- bay leaf - 1 ea.
- fresno chile - 210 gr., Cored, seeded and sliced thin
- For Broccoli Pistou
- broccoli stem - 35 gr.
- garlic clove - 11 gr.
- kosher salt - 5 gr.
- olive oil - 110 gr.
- basil - 40 gr.
- Italian Parsley - 10 gr.
- Parmesan Reggiano - 35 gr.
- To Plate:
- lemon - 1 ea., halved
- green onion - 1 ea., chiffonade
Instructions
Procedure:
For Snapper:
- Scale, rinse and pat dry snapper. Score flesh evenly with sharp knife.
- Stuff fish with citrus, herbs and spices.
- Season liberally with salt and pepper.
- Combine rock salt with 10% pickling spice by weight line bottom of sheet pan with salt.
- Place in open flame pizza oven (550-590°f) and roast until 145°f internal. 15-20 minutes.
For Pickled Chile:
- Core, seed and slice chiles into thin rings.
- Combine remaining ingredients and bring to a boil. Pour over chiles.
- Blast chill and let marinade at least 24 hours.
For Broccoli Pistou:
- Place broccoli stem, garlic and 50% of salt and xvoo into food processor.
- Pulse until paste forms.
- Add basil, parsley and remaining salt and xvoo. Pulse to desired consistency.
- Pulse in Parmesan.
- Adjust seasoning.
To Plate:
- Grill Lemon halves.
- Place snapper on large platter. Brush with Pistou.
- Top with pickled chiles and green onion.
