Vanilla Seared Yellowtail Snapper
Source: Recipe from Chef Jeannie Pierola
Coconut and vanilla turn yellowtail snapper into a mouth-watering feast. Passionfruit coulis and taro add to the tropical appeal.
2 tbsp. lime juice
1 clove garlic, crushed
2 lb. stone crab meat
1 red bell pepper, brunoise
1 yellow bell pepper, brunoise
1 serrano pepper, brunoise
4 scallions, sliced on the bias
2 tbsp. grapeseed oil
1 tbsp. ginger, minced
1 tbsp. cilantro, chopped
1 tbsp. dill, chopped
2 tbsp. coconut milk
1 cup passionfruit concentrate
3⁄4 cup simple syrup
3 lb. taro root, peeled, diced
6 oz. coconut milk
4 oz. toasted coconut
6 oz. butter
2 vanilla beans
6 oz. vanilla liqueur
8 6-oz. yellowtail snapper filets
Grapeseed oil, as needed Sesame seeds and toasted coconut for garnish
1. Prepare stone crab salpicon: In a large bowl, whisk together lime juice and garlic. Add next 10 ingredients and combine. Reserve chilled.
2. In a food processor, combine passionfruit concentrate and 1⁄2 cup simple syrup. Add more syrup as needed to taste. Reserve.
3. In a large pot, cover taro with water and bring to a boil; cook until tender. Drain and rice through a food mill. Fold in coconut milk, toasted coconut and butter. Reserve.
4. In a bowl, split and scrape vanilla beans; add vanilla liqueur and whisk. Place snapper filets in hotel pan and pour vanilla mixture over; marinate 15-20 min. In a skillet over medium-high heat, add oil and sear filets on both sides until done.
5. Mound hot taro in the center of a plate, top with snapper and finish with approx. 3 oz. stone crab salpicon. Nap plate with passionfruit coulis; garnish with sesame seeds, toasted coconut and a stone crab claw.