"traditional Florentine combined with a light saute on a delicate fish fillet"
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Yields1 ServingPrep Time20 minsCook Time20 minsTotal Time40 mins
PESCE
2tbspOlive Oildon't skimp
2large Red Snapper Fillets, (whole fillets, both sides) rinsed and dried well.fresh flounder, branzino, mahi
1-2 tsp Jane's Krazy Salt
1-2 tsp Madagascar Black Peppercorns, medium coarse ground
1tspSpice Tribe's Porcini Paradisio
1 ½tbspflour
FLORENTINE
2tbspunsalted butter
3cloves fresh garlic, minced
½tspItalian Seasoning
¼tspsea salt
½tspblack pepper
½tspSpice Tribe's Porcini Paradisio
1tbspflour
½cupViognier Wine
½cupheavy cream
2cupsfresh baby spinach, about 2/3 of a store bought bag
2tbspParmesan Cheese, micro-planed fine
SERVE WITH CAYENNE ZUCCHINI CAKES & ANGEL HAIR
1
Rinse and dry fillets well. Season one side Krazy Salt, black pepper and Porcini Paradisio. Next sprinkle flour on top and rub in.
2
Heat oil in a large skillet over medium high heat. Reduce heat to medium then carefully add snapper, seasoned side down and brown for 5 minutes. Season fillets and very carefully flip. Let sauté 4-5 minutes.
3
Remove snapper to a heated plate and cover to keep warm.
4
In same sauté pan. Add butter to and melt. Add garlic, Italian seasoning, salt and pepper and cook 1 minute, stirring. Do not burn garlic.
5
Stir in flour until no white remains. A couple minutes.
6
Add wine and stir off the pan bottom, now add stock, and cream. Bring to a simmer over medium heat and cook until slightly thickened, scraping the bottom to loosen any browned bits if still necessary.
7
Stir in the spinach and Parmesan, lower heat to a simmer and cover, stirring a few times. Simmer for 5-8 minutes.
8
Plate snapper on heated dinner plate along with 2 Cayenne Zucchini Cakes and a swirl of Angel Hair. Top snapper, angel hair and one cake with Florentine and Italian Parsley if desired.
2large Red Snapper Fillets, (whole fillets, both sides) rinsed and dried well.fresh flounder, branzino, mahi
1-2 tsp Jane's Krazy Salt
1-2 tsp Madagascar Black Peppercorns, medium coarse ground
1tspSpice Tribe's Porcini Paradisio
1 ½tbspflour
FLORENTINE
2tbspunsalted butter
3cloves fresh garlic, minced
½tspItalian Seasoning
¼tspsea salt
½tspblack pepper
½tspSpice Tribe's Porcini Paradisio
1tbspflour
½cupViognier Wine
½cupheavy cream
2cupsfresh baby spinach, about 2/3 of a store bought bag
2tbspParmesan Cheese, micro-planed fine
SERVE WITH CAYENNE ZUCCHINI CAKES & ANGEL HAIR
Directions
1
Rinse and dry fillets well. Season one side Krazy Salt, black pepper and Porcini Paradisio. Next sprinkle flour on top and rub in.
2
Heat oil in a large skillet over medium high heat. Reduce heat to medium then carefully add snapper, seasoned side down and brown for 5 minutes. Season fillets and very carefully flip. Let sauté 4-5 minutes.
3
Remove snapper to a heated plate and cover to keep warm.
4
In same sauté pan. Add butter to and melt. Add garlic, Italian seasoning, salt and pepper and cook 1 minute, stirring. Do not burn garlic.
5
Stir in flour until no white remains. A couple minutes.
6
Add wine and stir off the pan bottom, now add stock, and cream. Bring to a simmer over medium heat and cook until slightly thickened, scraping the bottom to loosen any browned bits if still necessary.
7
Stir in the spinach and Parmesan, lower heat to a simmer and cover, stirring a few times. Simmer for 5-8 minutes.
8
Plate snapper on heated dinner plate along with 2 Cayenne Zucchini Cakes and a swirl of Angel Hair. Top snapper, angel hair and one cake with Florentine and Italian Parsley if desired.
AuthorDartagnan