Florida Snapper with Lobster Mousseline and California Golden Raisin-Mango Relish

Flavors from the Caribbean sauce this spicy seafood dish.

Details

INGREDIENTS

    California Raisin-Jalapeño Gastric

    • 1 cup vinegar
    • 1/2 cup granulated sugar
    • 3/4 -inch piece gingerroot, peeled and sliced
    • 1/4 cup California golden raisins
    • 1/2 cup California raisin juice concentrate*
    • 1/4 bunch cilantro, coarsely chopped
    • 1/2 jalapeño pepper, seeds and ribs removed and coarsely chopped

    California Golden Raisin-Mango Relish

    • 1 fresh ripe mango, diced small
    • 1/3 cup California golden raisins, soaked in dark rum
    • 8 orange supremes (segments with all membrane removed)
    • 1 tablespoon orange zest
    • 1/3 cup orange juice
    • 1 tablespoon brown sugar
    • 2 sprigs cilantro

    Snapper

    • 1 pound snapper

    Lobster Mousseline

    • 1 1/4 ounce scallops, cleaned
    • Kosher salt, to taste
    • White pepper, to taste
    • 1/2 ounce Florida lobster tail meat, diced
    • 1/2 egg white
    • 1 teaspoon heavy cream
    • 1/2 tablespoon fresh chopped basil
    • 1/4 teaspoon lemon zest
    • Bottled hot pepper sauce; to taste
    • 4 ounce Lobster Mousseline (above)
    • 6 tablespoons panko bread crumbs
    • 1/4 cup olive oil
    • 2 tablespoons butter
    • Kosher salt and fresh ground black pepper; to taste

    PROCEDURE

    California Raisin-Jalapeño Gastric

    Combine all ingredients in non-reactive saucepan. Simmer over medium heat until thick and flavor is intense, about 20 to 30 minutes. Strain and set aside at room temperature.

    California Golden Raisin-Mango Relish

    Combine all ingredients and let stand at least 1 hour to meld flavors.

    Snapper

    Fillet and skin fish; remove bones and divide into 4 portions about 2 1/2 to 3 ounces each. Trim and clean carcass, reserve for sauce. Season fillets with salt and pepper; set aside.

    Lobster Mousseline

    Place scallops, salt and white pepper in a food processor and purée until smooth. Turn into bowl and fold in remaining ingredients. Poach a small spoonful to taste for seasoning and adjust as needed. Set aside over an ice bath; keep covered and cold.Spread 1 ounce of lobster mousseline on each fillet and top with 1 1/2 tablespoons of panko. In medium sautépan, heat olive oil. Place snapper crust side down in pan and sauté until golden brown. Turn and add butter. Place in 300°F oven for 4 to 6 minutes. Remove when done (145°F) and keep hot until service.

    To Serve

    Arrange fillet on individual serving plate. Top with relish and drizzle gastric around edge of plate. USE SPARINGLY!

    Notes: Commercially prepared California raisin juice concentrate is available from foodservice and industrial suppliers.
    Sweet potato purée, sautéed chayote squash and spinach make great accompaniments.

    Nutrition facts not available.

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