Passion Yellowtail Snapper Recipes

YELLOWTAIL CEVICHE

Steps:

• Mix all ingredients except for cucumber and let marinate for 10 minutes. Divide evenly into the 4 cucumber cups and serve.

CRISPY SKINNED FLORIDA YELLOWTAIL SNAPPER, RED LENTIL AND YELLOW CRAB CASSOULET WITH SWEET AND SOUR TANGELO CASCABEL SYRUP

Steps:

• Preheat the oven to 350 degrees F.
• In a small pan saute the onions, carrots, celery, and leeks in olive oil until tender. Add the sachet and red lentils to the Sauteed vegetables and stir together. Add the chicken stock, glace de viande, crabmeat, and thyme into the pan, and stir until well mixed. Transfer all ingredients into an ovenproof dish and place in the oven for approximately 1 hour or until lentils are tender.
• To make the glaze, combine all of the ingredients in a small pot. Slowly reduce the liquid and aromatics until it becomes a syrup and set aside.
• In a small saute pan over medium heat, coat the bottom with the grapeseed oil. Place the snapper skin side down and sear for approximately 2 minutes. Turn fish and place butter and shallots on the skin side. Finish fish under a salamander or broiler basting it with butter.
• To serve, place some of the red lentil cassoulet in the center of each plate. Place the snapper in the center and drizzle the glaze around the fish and lentils.

FLORIDA KEYS LOBSTER AND YELLOWTAIL SNAPPER BARBECUE WITH FRESH MOJO, MANGO SALSA, AND GARLIC WHIPPED BONIATO

Steps:

• Preheat a grill or grill pan over medium heat.
• Season the lobsters with salt and pepper. Place both the lobsters and the marinated yellowtail snapper on the grill. Grill over medium heat until the lobsters are white and begin to separate from the shell and the snapper is opaque and no longer mushy (should be soft and slightly firm to the touch).
• After removing from the grill, divide each yellowtail snapper into 2 servings. Place 1 whole lobster and half a yellowtail snapper on each plate. Top the lobster with the Mango Salsa. Serve with grilled vegetables of your choice and Garlic Whipped Boniato.
• In a non-reactive dish, combine all ingredients and mix well. Marinate the scored yellowtail snappers in the Fresh Mojo in the refrigerator for about 2 hours.
• In a medium bowl, combine all ingredients and mix well. Season, to taste, with salt and pepper. Serve over grilled lobsters. Yield: 15 servings
• Bring a large pot of water to the boil and then salt the water.
• Use a paring knife to peel the boniato. Boil until tender, about 15 to 20 minutes. Strain and then transfer to the bowl of an electric mixer. Add remaining ingredients to mixer and then mix until all ingredients are thoroughly combined and boniato is mashed.