Sunday, February 6, 2011

Chopped Part Deux - Dave Style...Red Snapper w/Cranberry and Orange Sauce

His main dish was a Red Snapper w/Cranberry and Orange sauce. This was very good as well. We had never cooked with Red Snapper before and were pleasantly surprised. The cut we got had no bones, and was not a "fishy" fish at all. It did not smell up the kitchen which is a huge negative for us!!! I would definitely get this type of fish again! Hope you all enjoy.

For the fish:

3 filets of red snapper
sea salt
lemon pepper
4 tbsp butter, unsalted

For the Sauce

1 cup fresh cranberries
1 seedles, navel orange, peeled
2 tbsp sugar
1/2 tsp salt
1 tsp crushed red pepper
juice from 1 lemon


In a sauce pan, add the cranberries, orange, salt, crushed red pepper and the lemon juice and bring to a simmer. Let simmer for about 5 minutes. Test the cranberries for tenderness. Add the sugar to taste. You may need more sugar for your palate. Put contents into a food processor and puree. If the contents are too thick, add a 1tbsp of water and reprocess to desired consistency. It is a sauce, so it should drip off the spoon.

For the fish, season both sides of the fish. Preheat a pan, this is important so the fish does not stick. Add the butter and let melt. Place the fish (if the skin is still on) skin side down, until the skin is crispy. You do not want to mess with the fish until it is cooked...it will give on its own. If you try to flip and it is not allowing you to put the spatula underneath, don't continue. You will be able to put the spatula, underneath the fish when it is good and ready to flip!! Flip the fish, and then let cook on the meat side.



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