RECIPES   (back)

FLORIDA RED SNAPPER
zucchini and red pepper risotto, pea shoot salad, sauce bouillabaisse

Ingrediants
6 # Florida red snapper filets, descaled
1 live lobster 1-1/4 #
wondra flour
1TBS. olive oil
1 onion, minced
1/4# arborio rice
5 oz (decent) white wine
garlic confit and oil
1 green zucchini
1 beefsteak tomatoes, for concasse
6 TBS fresh grated parmesan cheese
1/4 recipe Red Pepper broth (follows)
4 oz pea shoots
sea salt and white pepper to taste

PREPARATION:
for the lobsters:
Steam lobsters 5 minutes until done. Remove meat and reserve shells.

for the lobster stock:
Heat a large braising pot. Add oil and sauté the lobster bones. Add roughly
cut up celery onion, carrot, garlic, fennel scrap and cook until vegetables are tender.
Add tomato paste. Add spices. De-glaze with wine. Add enough water to cover. Simmer
for 30 minutes and strain.

for the arborio rice:
Bring a pot of water (approx. 1 gallon) to a low simmer. Sweat onion in oil until translucent.
Add rice stir with a wooden spoon mixing together with onion toasting ever so slightly.
Add the water a little at a time, stirring on and off for a bout twenty minutes until
the rice is about 80% cooked. Add the wine and stir in. Stop the cooking by laying out in
a hotel pan, spreading the rice in an even layer, covered by parchment paper.

for the snapper:
Cut each fillet in half. Season each with salt and pepper on both sides. Lightly coat
with wondra flour. sear the fish, skin side down. Once the skin is crispy take off skillet
and line on a sheet pan. Finish at the last minute in a 325 degree oven.

for the sauce bouillabaisse:
Clean peppers of their seeds and top. Wash well and cut into approx. 1 inch pieces.
Same with fennel. peel garlic. Cut onion into medium dice. Sweat in large casserole
until translucent. Add pepper, fennel and garlic. Continue to cook down. Burn the orange
on an open flame on all sides. Add all the liquids, spices, orange etc. Add 1 quart of
water and bring to a simmer. Simmer for about 40 minutes. Strain.
Brown a quarter stick of butter. Add about 5 TBS. of ketchup to the butter and stir to
a light caramel. Add broth and simmer. Add lime zest and juice. Hold.

for the vegetables:
Blanche tomatoes for around 30 seconds and shock. Peel, quarter and core.
Make triangle shapes about 1/2 an inch long. wash, cut off the ends and quarter the
zucchini. Slice very thin.

Service:
Heat a large braising pot. Add oil, and sauté the zucchini quickly. Add risotto,
some lobster stock and heat. add good pinch of saffron, curry and the
tomato concasse. Add lobster pieces, parmesan cheese and lemon juice.
On the plate place a little pea shoots. Top with risotto. Place fish on top.
Sauce around plate. Lemon oil around. sea salt garnish.