Pan fried Snapper (Salsa Verde, Caponata, Asparagus)
Course: Main Course
Cuisine: Modern Australian
Ingredients
Snapper:
3large snapper fillets; deboned and cut into large steaks
Salt to season
Freshly milled black pepper; to season
½tspKashmiri chilli powder
Olive oil to shallow fry the fish
Salsa Verde:
1cuppacked parsley
1cuppacked basil
1garlic clove
¼cuppickled capers
1tspseeded mustard
1-2tbsplemon juice
Salt to season
Olive oil
Caponata:
1medium red capsicum; deseeded and finely diced
1medium yellow capsicum; deseeded and finely diced
1medium zucchini; finely diced
1medium eggplant; finely diced
½red onion; finely diced
1garlic clove; finely diced
½bunch parsley
¼cuppine nuts; toasted lightly
1tbspdried currants
2-3tbspolive oil
Juice of 1 lemon
A pinch of sugar
Salt; to season
1tbspparsley leaves; finely chopped
Asparagus:
12green asparagus
1large garlic clove; sliced finely
½tspchilli flakes
1tbspbutter
Salt to season
Instructions
Caponata:
Heat the olive oil in a pan and stir fry the bell peppers, eggplant and zucchini over high heat in batches. It’s really important for the heat to be high to ensure that the veggies do not go too soggy and retain its colour and texture
Remove and place in a colander to remove excess moisture if any.
Sauté the onions and garlic till softened and return all the vegetables to the pan. Add the toasted pine nuts and dried currants, mix well and remove from heat.
Season with salt, sugar and lemon juice to taste.
Add the parsley leaves and mix through. Keep aside.
Salsa Verde:
Blend all the ingredients listed in a food processor till smooth. Keep aside.
Snapper:
Marinate the snapper fillets with chilli, salt and pepper; leave for at least 15 minutes. Pan fry in batches just before serving. (Remember to fry skin side first to ensure crispy and evenly cooked skin).
Asparagus:
Trim the thick ends of the asparagus (an inch from bottom) and peel the skin off at the lower end of the asparagus.
Blanch the asparagus and keep aside.
Add butter to a pan and add the garlic cloves; cook on low heat till the garlic takes on a light brown colour, then add the chilli flakes.
Immediately add the asparagus, season with salt and stir fry on high heat for about 15 seconds.
To serve:
Spread 2 tbsp salsa verde on the plate and place 1-2 snapper steaks on top. Place a few of the grilled asparagus to one side and the caponata to the other side. Serve warm.