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  • Chef D.Arthur

Pan Fried Red Snapper w/ Gruyere Grits & Sun-dried Tomato Pesto

Ingredients

Red Snapper


· 1 lemon, sliced in half

· 4 red snapper fillets

· Sea salt (to taste)

· Black pepper (to taste)

· 1 cup all purpose flour

· 1 tbsp. smoked paprika

· 4 tbsp. of canola oil


Sun-dried Tomato Pesto Sauce


· 1 cup sun-dried tomato pesto

· 1/2 cup chicken stock

· Sea salt (to taste)

· Black pepper (to taste)


Grits


· 3 cups water

· 2 chicken bullion cubes

· 1 cup instant grits

· 1 cup heavy whipping cream

· ¾ cups gruyere cheese, shredded

· Sea Salt (to taste)

· Black pepper (to taste)


Instructions

Red Snapper


· Squeeze lemon juice over snapper then pat dry. Salt and pepper to taste.

· In a separate large bowl, combine flour and paprika. Dredge snapper through the flour mixture coating both sides and shaking off any excess. Set aside.

· In a large skillet, heat canola oil on medium-high heat. Once the oil is hot enough (not smoking), place snapper filets in skillet skin side up. Cook for 5 minutes on one side using a spatula to flatten fish and reduce curling, flip over and cook for 2 – 3 minutes on the opposite side. Remove from heat.


Sun-dried Tomato Pesto Sauce


· In a medium saucepan, bring pesto and stock to a simmer on medium heat. Salt and pepper to taste. Remove from heat.


Grits


· In a large pot, bring 3 cups of water to a boil on medium high heat. Once boiling, add bullion cubes. Let bullion dissolve.

· Reduce heat to medium. Mix in grits and stir regularly until smooth, 5 – 7 minutes. Add heavy cream and continue to stir, 2 – 3 minutes.

· Remove from heat. Mix in cheese then salt and pepper to taste. Serve.


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