Snapper Florentine

PESCE

2 tbsp Olive Oildon't skimp

2 large 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

1 tsp Spice Tribe's Porcini Paradisio

1 ½ tbsp flour

FLORENTINE

2 tbsp unsalted butter

3 cloves fresh garlic, minced

½ tsp Italian Seasoning

¼ tsp sea salt

½ tsp black pepper

½ tsp Spice Tribe's Porcini Paradisio

1 tbsp flour

½ cup Viognier Wine

½ cup heavy cream

2 cups fresh baby spinach, about 2/3 of a store bought bag

2 tbsp Parmesan Cheese, micro-planed fine

SERVE WITH CAYENNE ZUCCHINI CAKES & ANGEL HAIR

Rinse and dry fillets well. Season one side Krazy Salt, black pepper and Porcini Paradisio. Next sprinkle flour on top and rub in.

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.

Remove snapper to a heated plate and cover to keep warm.

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.

Stir in flour until no white remains. A couple minutes.

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.

Stir in the spinach and Parmesan, lower heat to a simmer and cover, stirring a few times. Simmer for 5-8 minutes.

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.

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Snapper Florentine

"traditional Florentine combined with a light saute on a delicate fish fillet"