OC’s Blackened Red Snapper

Ingredients – FOR THE FISH:
1 8OZ PORTION FISH (VARIES BY LOCATION)
KOSHER SALT – To taste
2 TBSP OP SEAFOOD SEASONING
1 TBSP BLENDED OIL FOR THE FISH
1 TSP CLARIFIED BUTTER
!*FOR THE SPINACH:*
1 TSP BLENDED OIL FOR THE SPINACH
1 OUNCE RED ONION, JULIENNE
2 OUNCES SPINACH, WILTED
1 TBSP BALSAMIC VINEGAR
KOSHER SALT TO TASTE
!*FOR CHAMPAGNE REDUCTION – YIELDS 1 GALLON – PORTION ACCORDINGLY*
1/2 CUP SHALLOTS, SLICED
1 TBSP GARLIC, MINCED
4 THYME SPRIGS
4 SPRIGS PARSLEY STEMS
1/2 BOTTLE CHAMPAGNE
1 QUART WHITE WINE
2 BAY LEAFS
9 CUPS CLAM STOCK, #5 CANS
3 QUARTS WARM HEAVY CREAM
KOSHER SALT TO TASTE
1/4 TSP WHITE PEPPER
1/2 CUP WATER
2 TBSP CORNSTARCH
!*FOR JALAPENO CORN TARTAR SAUCE – YIELDS 2 GALLON – PORTION ACCORDINGLY*
2 CUP SWEET PICKLE RELISH
6 OUNCES CAPER, RINSED AND CHOPPED
4 OUNCES SHALLOTS, MINCED
6 OUNCES ITALIAN PARSLEY, MINCED
2 TSP KOSHER SALT
2 TSP#2 GRIND BLACK PEPPER
16 CUPS MAYONNAISE
1 OUNCES DIJON MUSTARD
1 OUNCES TABASCO
1/2 GALLON KERNEL CORN
1 CUP JALAPEÑO, BRUNOISE

Ingredients – TO FINISH DISH
1 TBSP JALAPENO CORN TARTAR (SEE RECIPE)
2 OUNCE CHAMPAGNE VIN BLANC (SEE RECIPE)

Instructions:
SEASON FISH WITH SALT AND DREDGE ONE SIDE IN SEAFOOD SEASONING
BLACKENFISH ON CAST IRON SKILLET, PLACE SIZZLE PLATTER WITH OIL AND FINISH IN THE OVEN

FOR SPINACH
HEAT MEDIUM SAUTE PAN UNTIL ALMOST SMOKING, SAUTE ONION IN OIL UNTIL SOFTENED
ADD SPINACH AND TOSS, SEASON WITH SALT AND DEGLAZE WITH BALSAMIC
** ONLY WILT THE SPINACH DO NOT COMPLETELY COOK**

FOR CHAMPAGNE REDUCTION
COMBINE FIRST SET OF INGREDIENTS IN HEAVY BOTTOM POT AND REDUCE BY 1/2.
ADD SECOND SET OF INGREDIENTS AND REDUCE BY 1/4.
COMBINE THIRD SET OF INGREDIENTS, TO MAKE SLURRY, AND WHISK INTO REDUCTION. BRING TO BOIL.
STRAIN THRU A FINE MESH STRAINER.
GARNISH WITH TRUFFLE SLICES AND WHITE TRUFFLE OIL.
!*FOR JALAPENO CORN TARTAR SAUCE*
COMBINE ALL INGREDIENTS IN A S/S BOWL AND ADJUST SEASONING WITH SALT & PEPPER
LABEL, DATE & REFRIGERATE

TO FINISH/PRESENTATION OF DISH
PLACE VIN BLANC ON FRONT HALF OF A LARGE OVAL PLATE
DRAIN WILTED SPINACH IN A 1/3 PAN LINED WITH A WIRE RACK
CENTER FISH ON PLATE, WITH THICKER EDGE FACING THE GUEST.
PLACE DRAINED SPINACH ON BACK SIDE OF FISH, PARTIALLY COVERING TAIL.
PLACE DOLLOP OF TARTAR ON TOP OF FISH AND GARNISH WITH HERB MIX

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