Chef's Table Recipe: Seared Snapper with Dried Apricot, Sea Beans & Almond

Feb 5, 2009 — -- Serves 4

INGREDIENTS:

2 fresh snapper filet

2 TBSP Canola Oil

For Almond Puree:

1 cup toasted almonds (sliced)

1 cup Water

1 tsp salt

For the Salad & Snapper:

1 cup sliced snow peas

1 cup pickled bean sprouts *

1 cup dried apricots (chopped)

2 TBSP Extra-Virgin Olive Oil

2 TBSP crushed marcona almonds

PREPARATION:

Almond Puree: Combine Almonds, Water and salt over a medium-high heat & boil for approximately 10 minutes or until almonds are tender. Remove from heat and puree the hot almond mixture in a blender until very smooth. Strain through a fine sieve.

Salad: To prepare the salad, combine the snow peas, bean sprouts*, dried apricots, extra-virgin olive oil and marcona almonds in a large bowl. Season to taste with salt. Set aside.

Fish: To make the snapper, heat canola oil in a large sauté pan over medium-high heat. Season snapper on both sides with salt and pepper. When the oil begins to smoke, carefully arrange place raw snapper in the pan in a single layer. Depending on filet thickness, sear the fish, about 30 seconds to 1 minute per side. Transfer to a plate. To plate, drizzle the almond puree on the dish. Cut snapper filet into bite-sized slices. Top with salad.

CHEF'S TIP:

Garnish with micro-red sorrel & pickled bean sprouts found at specialty food store.