SNAPPER THREE WAYS

SNAPPER THREE WAYS

Three Local Chefs Put Their Unique Twist on a Coastal Classic

Intro by Kelly Oden

Photos by Guy Stevens

Fortunately, the firm texture and sweet, nutty flavor of red snapper lends itself to a multitude of preparations. We asked a few local chefs to prepare their own unique take on the coastal classic. »

WHOLE FRIED SNAPPER

By Chef Dot Chap, Khon’s on Palafox

Whole fried fish is served in a variety of ways throughout Asian cultures. Here, Chef Dot Chap offers a southeast Asian take on the dish, using red snapper from our local waters.

INGREDIENTS

1–1.5 pound snapper, scaled and gutted, Peanut oil

Sweet and Sour Sauce

2 tablespoons fish sauce, 2/3 tablespoons sugar, 2 tablespoons vinegar, 1/2 lime - juiced, 2 tablespoons of cornstarch mixed with 2 tablespoons of water (slurry for thickening agent), 1/8 cup julienne yellow onion, 1/8 cup red bell pepper, 1 tablespoon minced garlic, 1 tablespoon peanut oil

DIRECTIONS

Fish Method: Score fish in diamond pattern on both sides. Dust snapper in salt and pepper seasoned cornstarch or flour. In a fryer or hot pan with peanut oil, fry both sides for 3-4 minutes until golden brown.

Sauce Method: Combine fish sauce, sugar, vinegar, lime and cornstarch slurry in a saucepan. Heat over medium/high heat until it has a nice sauce consistency. Heat peanut oil in a separate sauté pan. Add onion, bell pepper, garlic and ginger. Sauté until golden brown. Pour sauce into pan with veggies. Spoon sauce and veggies over snapper and garnish with cilantro and green onions. Serve with steamed jasmine rice.

SNAPPER MEDDI

By Executive Chef Gus Silivos of Agapi Bistro + Garden

Having spent his childhood along the beautiful waters of Skopelos, Greece, Chef Silivos is known for utilizing Gulf Coast ingredients with a Mediterranean flair. Here, Chef Silivos puts a fresh spin on the red snapper we all know and love.

INGREDIENTS

2 six-ounce snapper filets, 1 tablespoon EVOO, 1/4 cup flour for dredging, 1/4 teaspoon chopped garlic, 1/2 juice of lemon, 8 quartered artichoke hearts, 1/4 cup sun-roasted julienne tomato, 2-3 ounces red wine, 1 teaspoon chopped parsley, 1 tablespoon butter, 2 ounces crumbled feta , salt + pepper to taste

METHOD

Heat sauté pan. Season snapper with salt and pepper then lightly coat with flour. Add EVOO to pan. Add snapper skin-side up. Cook over medium heat for five minutes on each side till golden brown. Remove snapper from pan and keep warm. Add tomato strips, garlic and artichokes. Sauté for one minute. Add lemon juice, wine and butter. Reduce to saucelike consistency. Add parsley. Top snapper filets with sauce and add feta. Enjoy!

FRESH GULF CEVICHE

Alice's Restaurant

Ceviche is a cooking method mainly used in Central and South American cultures in which the acid in the citrus is used to cook the fish. It is very light and refreshing, which makes it a perfect dish for spring and summer.

INGREDIENTS

3 lemons - juiced, 3 limes - juiced, 2 oranges - juiced, 1 jalapeño - thinly sliced, 1 tablespoon of salt, two pounds of fresh red snapper cut into small squares

DIRECTIONS

Combine all ingredients and let marinate in the refrigerator for 45 minutes. Serve with tortilla chips or plantain chips.