Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Vanilla Seared Yellowtail Snapper
Coconut and vanilla turn yellowtail snapper into a mouth-watering feast. Passionfruit coulis and taro add to the tropical appeal...
Servings
8
8
Cuisine Type
- american
Day Part
- dinner
Main Ingredient
- Seafood
- Vegetables
- Beans
- Dairy
Source: Recipe from Chef Jeannie Pierola
Coconut and vanilla turn yellowtail snapper into a mouth-watering feast. Passionfruit coulis and taro add to the tropical appeal.
Ingredients
2 tbsp. lime juice
1 clove garlic, crushed
2 lb. stone crab meat
1 red bell pepper, brunoise
1 yellow bell pepper, brunoise
1 serrano pepper, brunoise
4 scallions, sliced on the bias
2 tbsp. grapeseed oil
1 tbsp. ginger, minced
1 tbsp. cilantro, chopped
1 tbsp. dill, chopped
2 tbsp. coconut milk
1 cup passionfruit concentrate
3⁄4 cup simple syrup
3 lb. taro root, peeled, diced
6 oz. coconut milk
4 oz. toasted coconut
6 oz. butter
2 vanilla beans
6 oz. vanilla liqueur
8 6-oz. yellowtail snapper filets
Grapeseed oil, as needed Sesame seeds and toasted coconut for garnish
Steps
1. Prepare stone crab salpicon: In a large bowl, whisk together lime juice and garlic. Add next 10 ingredients and combine. Reserve chilled.
2. In a food processor, combine passionfruit concentrate and 1⁄2 cup simple syrup. Add more syrup as needed to taste. Reserve.
3. In a large pot, cover taro with water and bring to a boil; cook until tender. Drain and rice through a food mill. Fold in coconut milk, toasted coconut and butter. Reserve.
4. In a bowl, split and scrape vanilla beans; add vanilla liqueur and whisk. Place snapper filets in hotel pan and pour vanilla mixture over; marinate 15-20 min. In a skillet over medium-high heat, add oil and sear filets on both sides until done.
5. Mound hot taro in the center of a plate, top with snapper and finish with approx. 3 oz. stone crab salpicon. Nap plate with passionfruit coulis; garnish with sesame seeds, toasted coconut and a stone crab claw.
Read more about:
RecipesYou May Also Like
.jpg?width=300&auto=webp&quality=80&disable=upscale){kind=spacer}
