Good Appetite | Seared Red Snapper with Rainbow Carrot Salad | Seasonality
A delicious seared red snapper recipe by Gabby Romero!
Ingredients:
1 boneless, skin on filet of a Red Snapper (or similar)
2 garlic cloves, minced
1 bunch of parsley, chopped
1 bunch of rainbow carrots with the leaves
1 tablespoon of chopped calabrian chilis in oil
1 lemon, zested and juiced
¼ cup pistachios, shelled
¼ cup olive oil, plus more for cooking
Salt and pepper, to taste
Recipe:
1. Make the carrot salad: Shave the carrots into thin ribbons, toss with calabrian chilis, pinch of parsley, salt, pepper, and 1 tablespoon of the lemon juice.
2. Make the pesto: Take the tops of the carrots and the rest of the parsley and add to a food processor with the pistachios, the rest of the lemon juice and the zest, olive oil, and garlic. Pulse until it becomes a coarse paste. Season with salt and pepper.
3. Protein: Pat the fish dry with a paper towel and heat a cast iron skillet over medium low heat. Add just enough oil to lightly coat the pan, then add fish skin side down. Cook, without touching, until the skin gets crispy (around 6 minutes). Flip, then continue cooking until fish reaches 145 degrees.
Seasonality:
Seasonal food is produce that is purchased and consumed around the time that it is harvested. Seasonal food is fresher, tastier and more nutritious than food consumed out of season. Purchasing locally grown foods helps support local farms and maintains farmland and open space in your community. It is also better for the environment, as it does not need to be shipped long distances in order to arrive at your grocery store.
Produced by Aboveboard Media
Camera: Dylan Lenze and Eli Kravetz
Chef: Gabby Romero
Prep Chef: Idris Al-Hadidi
Culinary Team: Darby McCusker and Arvind Sindhwani