2- 8oz snapper fillets
juice of one lemon
1/2 cup white wine vinegar
1 shallot chopped fine
1/2 cup of mango purée
2 tbsp heavy cream
4 tbsp cold unsalted butter
salt and white pepper to taste
1 tsp chopped garlic
1 red bell pepper
stem, seed and ribs removed
1 green bell pepper
stem, seed and ribs removed
2 yellow bell pepper
stem, seed and ribs removed
1 medium zucchini cut
lengthwise into 1/4 inch slices
1 medium yellow squash cut
lengthwise into 1/4 inch slices
6 each cherry tomatoes cut in half
2 each artichoke heart cut in half
1 tbsp chopped fresh cilantro
1 tbsp chopped fresh thyme
3 tbsp extra virgin olive oil
3 tbsp cooking oil
Put the vegetables on a baking pan and spray
them with cooking oil, season with salt and
pepper. Place them on the grill turn until well
marked by the grill about 3 to 5 minutes per
side. Put the grilled vegetables in a mixing bowl
with herbs, garlic, olive oil, salt and pepper to-
gether and keep at room temperature. Com-
bine chopped shallots, wine vinegar and lemon
juice in a sauce pan over high heat and reduce
to 2 tablespoons. Add cream and mango purée
to the reduction. Once the liquid bubbles, add
the butter 1 tbsp at a time, whisking the butter
into the reduction until the mixture is fully emul-
sified and reaches a state of rich sauce consis-
tency. Season with salt and pepper to taste.
Keep in bain marie until ready to serve. Heat
skillet over medium high with 2 tablespoons of
cooking oil until nice and hot. Meanwhile score
the skin side of the snapper with a sharp knife
and season with salt and pepper. Sear the snap-
per non-skin side first until golden crust. Then
turn over and cook for 2 more minutes.
On a serving dish put sauce, then salad and
seared fillet on top. To serve two.
B
L
S
Z