For a sumptuous summer treat, I thought it would be fitting to introduce a delectable deepwater delight. The flaky white meat of silk snapper offers the ultimate in flavor and consistency. While I chose silk snapper, this delicious recipe can be substituted with any flaky white meat fish. Yellowtail, mutton, lane and mangrove snapper all make worthy substitutions and should be easy to acquire no matter where you ply your craft. While marinating can add flavor and moisture to any fish, it’s important to utilize the natural flavors of the ocean when preparing authentic seafood dishes. For this succulent seasonal spread I chose to season the fillets with nothing more than olive oil and sea salt. This simple concoction locks in the true taste without masking the snapper’s natural flavors. I assure you that this recipe is simple to prepare, yet provides a culinary experience that’s just shy of five-star.
There’s a fine line between perfectly cooked and overcooked fish. It’s important to remember that your fillets will continue to cook after you remove them from the frying pan. To achieve the best results, cook fish until it’s almost done then remove from heat and allow the fillets to stand for a few minutes to finish cooking.
Citrus Carrot Sauce
Slice carrots and sauté in olive oil over medium heat. Add crushed coriander, sliced shallots, diced capers and white wine vinegar. Add ½ cup of orange juice and reduce. Set aside.
Whisk freshly squeezed lemon and lime juices with a tablespoon of white wine vinegar. Pour over mixture of shaved scallions, radishes and hearts of palm. Lightly mix with minced cilantro and salt & pepper. Set aside.
- Heat olive oil in frying pan set over medium-high heat. Season fillets with olive oil and sea salt, and cook for approximately one minute per side or until you achieve desired golden hue. Remove and set aside.
- To plate, arrange citrus carrot sauce in center of serving dish. Top with fish and garnish with vinaigrette dressing. Enjoy.