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Pan fried Snapper (Salsa Verde, Caponata, Asparagus)

Course: Main Course
Cuisine: Modern Australian

Ingredients

Snapper:

  • 3 large snapper fillets; deboned and cut into large steaks
  • Salt to season
  • Freshly milled black pepper; to season
  • ½ tsp Kashmiri chilli powder
  • Olive oil to shallow fry the fish

Salsa Verde:

  • 1 cup packed parsley
  • 1 cup packed basil
  • 1 garlic clove
  • ¼ cup pickled capers
  • 1 tsp seeded mustard
  • 1-2 tbsp lemon juice
  • Salt to season
  • Olive oil

Caponata:

  • 1 medium red capsicum; deseeded and finely diced
  • 1 medium yellow capsicum; deseeded and finely diced
  • 1 medium zucchini; finely diced
  • 1 medium eggplant; finely diced
  • ½ red onion; finely diced
  • 1 garlic clove; finely diced
  • ½ bunch parsley
  • ¼ cup pine nuts; toasted lightly
  • 1 tbsp dried currants
  • 2-3 tbsp olive oil
  • Juice of 1 lemon
  • A pinch of sugar
  • Salt; to season
  • 1 tbsp parsley leaves; finely chopped

Asparagus:

  • 12 green asparagus
  • 1 large garlic clove; sliced finely
  • ½ tsp chilli flakes
  • 1 tbsp butter
  • 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.