Seared Red Vermillion Snapper

Seared Red Vermillion Snapper

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Seared Red vermillion snapper
With stewed white Navy Beans
Topped with Blueberry Jalapeño Salsa

Serves 4

White stewed Navy beans

Beans Ingredients

·         4 (1/2-pound) ham hocks, scored

·         3 tablespoons clarified butter

·         1 cup minced yellow onions

·         1/4 cup minced celery

·         1/4 cup minced green bell pepper

·         1/2 teaspoon crushed red pepper flakes

·         1/4 teaspoon dried thyme leaves

·         2 bay leaves

·         1 tablespoon minced garlic

·         1 pound navy beans, rinsed, picked over, soaked overnight and drained

·         8 cups chicken stock

·         1 teaspoon salt

·         1/4 cup minced parsley

·         1/2 cup minced green onions

In a large, heavy stockpot, heat the butter over medium-high heat. Add the ham hocks, onions, celery, bell pepper, red pepper flakes, thyme and bay leaves, and saute until soft, about 5 minutes. Add the garlic, and saute for 1 minute. Add the stock and bring to a boil over high heat. Reduce the heat to medium-low and simmer covered for 1 1/2 hours, stirring occasionally.Add the navy beans and stir. Continue simmering over medium-low heat for 45 minutes to one hour, or until the beans are almost cooked and ham hocks are very tender. Season with salt and continue cooking 15 to 30 minutes, until beans are done and ham hocks are beginning to fall apart.Remove from the heat. Serve the ham hocks with the beans at the table, sprinkled with parsley and green onions, or cut the meat from the bones in the kitchen before serving, return the meat to the pot and serve with the beans at the table.

Blueberry Jalapeño Salsa

2 cups of fresh blueberries

1/2 cup minced pickled jalapeños

1/4 cup small diced red onion

1 tsp blue agave nectar

1 tsp minced garlic

In a bowl with your hands or a masher, smash half of the blueberries. Add all the other ingredients let sit for 30 min

Fish Ingredients

4 6-8 oz fresh Vermillion Snapper filets skin on from our Beautiful Gulf of Mexico!

Cavenders Greek Seasoning

2 tbsp clarified butter

Trim the fish filets into a rectangle cut. On the skin side, slice a set of lines down the length of the filet being careful to only cut the skin and not thru the flesh

Heat skillet on medium high. add clarified butter. Season fish filets with seasoning and sear FLESH side down first. Cook for 1 min and then flip and sear skin side down. Hold fish hot and set aside

To plate:

Put a portion of beans in the center of the plate. Place the fish on top of the beans. Place a dollop of blueberry salsa in the top left hand corner...

Chris Sherrill of Flora-Bama Yacht Club

17350 Perdido Key Dr

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