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Yardbird's Cast Iron Seared Yellowtail Snapper with Fresh Vegetables and Citrus Vinaigrette

Cast Iron Seared Yellowtail Snapper Yardbird
Snapper with Grits and Vegetables
skill level
Moderate
time
Over 120min
servings
2
cost
$
Contributed by :
A medley of vegetables add flavor and freshness to a piece of tender fish.
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ingredients
  • For the Fish:
  • 1 Snapper (Scaled and filleted; skin on 2 small filets; 3 to 4 ounces each)
  • 2 tablespoons Canola Oil
  • pinch of Salt and Pepper
  • For the Vegetables:
  • 3 Baby Organic Carrots (peeled and lightly blanched in water for 3 minutes)
  • 1 ear of Corn (cut off the cob)
  • 4 Brussel Sprout Heads (peel each leaf individually)
  • 2 Slow Roasted Tomatoes
  • 3 slices of Red Onion (an ounce)
  • Lemon for garnish
  • For the Vinaigrette:
  • 1 Orange
  • 1 Lemon
  • 1 Lime
  • 3 tablespoons Olive Oil
  • pinch of Salt and Pepper
  • For the Grits:
  • 1 cup Chicken Stock or Water
  • 1 cup Milk
  • 1/2 cup Yellow Stone Ground Grits
  • 1/2 cup Heavy Cream
  • 1 ounce Unsalted Butter
  • 1 teaspoon Salt
  • 1/8 teaspoon Pepper
  • For the Slow Roasted Tomatoes:
  • 2 Roma Tomatoes cut into quarters
  • 2 cloves of Garlic (chopped)
  • 1 tablespoon Olive Oil
  • 1/8 teaspoon Pepper
  • 5 sprigs of Thyme (chopped)
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    2 tablespoons Canola Oil
    1 Snapper (Scaled and filleted; skin on 2 small filets; 3 to 4 ounces each)
    pinch of Salt and Pepper
    For the Fish: In a cast iron pan heat a tablespoon of canola oil over very high heat.  Lightly season fish and place in pan skin side down.  Press the fish with a flat spatula holding it down with force so the skin doesn’t curl up.  After about 3 minutes the skin should be nice and crispy, flip the fish over and continue cooking for another 4 minutes until the fish is cooked completely.
  • 2
    3 Baby Organic Carrots (peeled and lightly blanched in water for 3 minutes)
    1 ear of Corn (cut off the cob)
    4 Brussel Sprout Heads (peel each leaf individually)
    2 Slow Roasted Tomatoes
    3 slices of Red Onion (an ounce)
    Lemon for garnish
    For the Vegetables: In a sauté pan over medium high heat, sauté all the vegetables with a tablespoon or so of olive oil, season with salt & pepper. Reserve until ready to plate.
  • 3
    1 Orange
    1 Lemon
    1 Lime
    3 tablespoons Olive Oil
    pinch of Salt and Pepper
    For the Vinaigrette: Squeeze all the citrus into a bowl and add salt, pepper, oil and whisk.
  • 4
    1 cup Chicken Stock or Water
    1 cup Milk
    1/2 cup Yellow Stone Ground Grits
    For the Grits: Bring stock and milk just to a simmer in a heavy saucepan. Meanwhile, cover grits with water in a large bowl and whisk vigorously. Let stand 30 seconds, then skim any chaff that has floated to surface with a fine-mesh sieve. Drain grits well in a fine-mesh sieve and whisk into simmering milk mixture.
  • 5
    1/2 cup Heavy Cream
    1 ounce Unsalted Butter
    1 teaspoon Salt
    1/8 teaspoon Pepper
    Reduce heat to low and simmer grits, partially covered, stirring often with a heatproof rubber spatula, until grits are tender and thickened to the consistency of loose oatmeal, about an hour (stir more toward end of cooking to avoid scorching). If grits become too thick before they are tender and creamy, thin with milk or cream). Stir in cream, butter, and salt. Remove from heat and keep warm.
  • 6
    2 Roma Tomatoes cut into quarters
    2 cloves of Garlic (chopped)
    1 tablespoon Olive Oil
    1/8 teaspoon Pepper
    5 sprigs of Thyme (chopped)
    For the Slow Roasted Tomatoes: Toss all ingredients in bowl and slow roast in oven for 2 or 3 hours at 175 degrees until the tomatoes are melted and about 1/2 way dried.
  • 7
     
    Place a scoop of grits on plate, top with hot vegetables, fish, vinaigrette, and garnish with lemon. Serve hot!
 
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