Cucina’s Famous Local Florida Snapper Livornese
Recipe courtesy of Chef John Kent Thurston of Cucina dell’ Arte. Photo ©Fred Bollaci.
Ingredients: (per person)
fresh, local yellowtail snapper filet (6-8 ounces) – blood line removed completely
Wondra flour (to coat fish)
1 tbsp. capers
1 tsp. fresh minced shallot
1/2 diced roma tomato
blended fresh tomato
1/2 cup pinot grigio
tbsp. unsalted european butter or very fine olive oil
several fresh basil leaves
several imported Italian black olives
salt and pepper to taste
olive oil to sauté
optional butter
Preparation:
While heating the olive oil over medium heat in a pan, pat the fish dry, lightly season and dust with wondra flour, shake it off
Place the fish – presentation side down – in the hot olive oil and cook until it’s lightly browned, then flip it over and drain some of the oil
Add the white wine, shallots, tomatoes, capers, and let simmer lightly for about 2 minutes.
*Add optional pad of butter (or drizzle of olive oil), basil and black olives and serve hot right away.
Cucina dell’Arte (affectionally shortened by locals to just “Cucina”) is a Palm Beach island favorite, serving breakfast, lunch, and dinner daily, 365 days a year, it is a local’s “home away from home” which is always friendly, the food always fresh and good, and the atmosphere upbeat, with outdoor seating overlooking Royal Poinciana Way– Cucina is open late for dancing (3AM), though the kitchen closes earlier. The Snapper Livornaise is one of the most popular dishes on their extensive Italian-American influenced menu, and one of the best renditions I’ve had! It is very nice served with sautéed spinach, kale, escarole, broccolini, or broccoli rabe. For a lively and delicious taste of Palm Beach, visit Cucina!
Cucina Palm Beach
257 Royal Poinciana Way
Palm Beach, FL 33480
561.655.0770
