Recipe: Red Snapper with Arugula and Warm Red & Yellow Tomato Salad from Golden Palate® Pattigeorge’s on Longboat Key, Florida!

recipe red snapper

Red Snapper with Arugula and Warm Red and Yellow Tomato Salad

Recipe courtesy of Pattigeorge’s Restaurant and Chef/Owner Tommy Klauber

2-4 Servings

Ingredients

 

Pan-Seared Snapper:

2 tablespoons chopped herbs

3-4 – 6oz filets snapper

2 tablespoons kosher salt

1 tablespoon freshly ground black pepper

3 tablespoons extra-virgin olive oil

 

Warm Heirloom Tomato Salad:

1/4 cup extra-virgin olive oil

1cup ripe heirloom tomatoes diced

2 tbs cup chopped basil

2 tbs roasted garlic

2 lemons, juiced

Salt

Freshly ground black pepper

 

Wilted Arugula:

2 tablespoons olive oil

1/2 pound baby arugula, cleaned

1 tablespoon minced garlic

Salt

Freshly ground pepper

 

PREPARATION:

For the Pan-Seared Snapper: With a knife, cut a deep slit into the skin. Gently rub the herbs and then the salt and pepper all over the fish and into the slits. Heat a skillet large enough to hold the fish over medium-high heat. Add the olive oil, gently place the fish in the pan, reduce the heat to medium and cook the fish until its skin is deep golden brown and its flesh is opaque and flakes easily, about 15 minutes total, carefully turning the fish over 2 or 3 times.

As soon as the fish starts cooking, make the tomato salad: Heat a saucepan over medium-high heat. Add the olive oil and, as soon as it is hot, add tomato and sauté them just until warm. Add the roasted garlic, basil, and sauté. Season to taste with salt and pepper.

 

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Pictured: another option is to serve the Snapper with an arugula salad with some olive oil and lemon dressing, and shaved parmesan instead of wilting the arugula. When I cook, I love to play around and mix and match, always trying new combinations and renditions! That is part of the joy of cooking, whether a home cook or professional chef. Either way, this is an excellent, light dish, the key is buying the freshest, best, preferably local seafood. If snapper isn’t fresh or local, you can substitute a white fish of your choice: grouper, flounder, soil, swordfish, and striped bass all work nicely with this, just be aware that cooking time for each fish will vary. Bon’ Appetit!

Pattigeorge’s
4120 Gulf of Mexico Drive
Longboat Key, FL 34228
941.383.5111

When in Lakewood Ranch, be sure to visit sister restaurant, www.Polo Grill and Bar, also a Golden Palate Partner®.

About Fred Bollaci

I'm CEO and President of Fred Bollaci Enterprises. I lost more than 100 pounds while living "La Dolce Vita" and I'm now known as "The Healthy Gourmet." Sample the good life with me through fitness, fine food, and good wine. Meet chefs who cater to a healthy gourmet lifestyle through my Golden Palate blog.
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