Good Day Cafe: Snapper in sweet & spicy pepper sauce - New York News

Good Day Cafe: Snapper in sweet & spicy pepper sauce

Posted: Updated:
MYFOXNY.COM -

Joe Bruno, chef and owner of Pasta Nostra in Norwalk, C.T., prepared snapper with a sweet and spicy pepper sauce.

http://www.pastanostra.com/

 

For one serving:

1 Red Snapper fillet, approx 7 ounces

All purpose flour in a pie pan

Salt / Extra Virgin Olive Oil

12" sauté pan

Have the fish monger clean, scale, debone and fillet the fish. Leave skin on. Rinse fillet in cold water.

Put some olive oil in the sauté pan and set over medium heat. Roll the fillet in the flour on both sides and shake off excess. When the oil is hot but not smoking place the fish in the pan skin side down. Salt liberally.

Fry the fish on the skin side until the edges brown-about two to three minutes. The object is to crisp the skin. Then carefully turn the fish, salt it again and cook the other side for about a minute.

Discard most of the oil leaving behind the toasted flour residue in the bottom of the pan and a little of the oil.

 

1/3 cup of our Sweet & Spicy Sauce

2 Bay Leaves, fresh if available

4 - 5 Pickled Pepper strips

Add 1/3 cup of sauce to the pan. Place the bay leaves in the sauce and the pepper strips too. Cover and sauté for 2 - 3 minutes. DO NOT OVERCOOK.

Turn off heat, remove cover and transfer fish to warm serving plate. Arrange the bay leaves and pepper strips on top. Stir the sauce to make it homogenous and to check its consistency. If it's dense like jelly add a spoonful of water and stir over heat. If too thin cook it down for a few seconds. When satisfied pour it over the fish (it should run but not be watery). Garnish with chopped parsley and serve at once!

Notes: Two fish can successfully be cooked at the same time in a 12" sauté pan. To prepare more than two servings we use additional pans rather than a larger pan as larger pans do not yield the same results.

Left over fish can be stored with its sauce in the fridge and makes an excellent lunch served at room temp the following day, however it can also be gently warmed up.

At Pasta Nostra we serve this snapper preparation with a side plate of our Spelt Linguine (aka Farro Linguine) seasoned with a simple garlic and oil sauce.

 

 

½ Granny Smith Apple

2 Holland Red Bell Peppers

1 clove garlic

1 Bay Leave-fresh if possible

½ teaspoon salt

½ Habanero Pepper

A 2 qt. sauce pan (stainless or enamel)

The Pickling Liquid:

1 ¼ cups White Wine vinegar of exceptional quality

1 ¼ cups Water

Peel and core the apple and cut into six or seven pieces. Remove the stems and seeds from the peppers and cut into pieces (size does not matter). Peel and crack the garlic so it will release its juices.

Place all the ingredients into the saucepan.

Add the vinegar and water to the sauce pan to just cover the ingredients. If it's not enough add some more in the same ratio. Bring to a boil then turn off heat-no cover needed. DO NOT COOK-just boil and stop!

With tongs remove the garlic and the bay leave and discard.

A blender

2 t. cracked black pepper

½ t.+ whole fennel seeds

1 cup of the pickling liquid

Using the tongs transfer the remaining ingredients (the pickled apple and peppers) into the blender.

Add the cracked pepper, the fennel and one cup of the pickling liquid (leave the remaining liquid in the sauce pan for the next step).

Process in the blender until very fine. May be stored in the fridge for several weeks.

 

The garnish:

1 Holland Bell Pepper-yellow or orange for contrast

Remove stem and seeds from pepper and cut into ¼ inch strips. Add these to the remaining pickling liquid left in the 2 qt. sauce pan and bring to the boil. Turn off heat immediately.

Store the pepper strips in the liquid until ready to use. May be refrigerated for several weeks.

Notes: if using the sauce for pork one might wish to amp up the fennel seed content to as much as 1 teaspoon. For chicken one might prefer to leave the fennel seeds out entirely.

To Use: Add 1/3 cup of sauce to a lightly pan-fried snapper fillet, top with a few pepper strips and two bay leaves, cover and cook for 2 - 3 minutes. Plate fish, adjust sauce for consistency, pour over fish, garnish with a little parsley and serve piping hot.

SAUCE

SWEET AND SPICY PEPPER SAUCE

RED SNAPPER WITH A SWEET AND SPICY PEPPER SAUCE

  • Good Day CafeMore>>

  • Good Day Cafe: ostrich burger and fries

    Good Day Cafe: ostrich burger and fries

    Wednesday, August 20 2014 10:39 AM EDT2014-08-20 14:39:43 GMT
    There will be plenty of South African food and wine to go around when the 'BBQ to Braai' event takes place in New York City next month. As a preview, Chef Hugo Uys, representing the South African Tourism Bureau, prepared a signature dish: ostrich meat burgers and fries, in the Good Day Cafe.
    There will be plenty of South African food and wine to go around when the 'BBQ to Braai' event takes place in New York City next month. As a preview, Chef Hugo Uys, representing the South African Tourism Bureau, prepared a signature dish: ostrich meat burgers and fries, in the Good Day Cafe.
  • Good Day Cafe: Eggs with shrimp

    Good Day Cafe: Eggs with shrimp

    Monday, August 18 2014 1:06 PM EDT2014-08-18 17:06:16 GMT
    Jonah Miller, the executive chef and owner of Huetas in the East Village made eggs with shrimp.
    Jonah Miller, the executive chef and owner of Huetas in the East Village made eggs with shrimp.
  • MetLife Stadium Chef Eric Borgia

    MetLife Stadium Chef Eric Borgia

    Friday, January 24 2014 8:27 AM EST2014-01-24 13:27:06 GMT
    Executive Chef Eric Borgia oversees the culinary operations for the entire 82,500-seat MetLife stadium. He has the big job to create 20 original recipes for the big game.
    Executive Chef Eric Borgia oversees the culinary operations for the entire 82,500-seat MetLife stadium. He has the big job to create 20 original recipes for the big game.
  • Today on Good DayToday on Good DayMore>>

  • The Simpsons marathon on FXX

    The Simpsons marathon on FXX

    Thursday, August 28 2014 12:27 PM EDT2014-08-28 16:27:14 GMT
    For actress Yeardley Smith, 'Lisa Simpson'-- the brainiac sister of Bart Simson on 'The Simpsons'-- is like a best friend. Smith has been the voice of the animated character since the 1980s and she is getting plenty of air time on FXX lately.The channel is running every episode of The Simpsons, 24 hours a day.“My Twitter account is blowing up. We have writers who as their episodes are airing they're talking about what they were thinking about when they wrote and saying lovely things."
    For actress Yeardley Smith, 'Lisa Simpson'-- the brainiac sister of Bart Simson on 'The Simpsons'-- is like a best friend. Smith has been the voice of the animated character since the 1980s and she is getting plenty of air time on FXX lately.The channel is running every episode of The Simpsons, 24 hours a day.“My Twitter account is blowing up. We have writers who as their episodes are airing they're talking about what they were thinking about when they wrote and saying lovely things."
  • Back to school special

    Back to school special

    Thursday, August 28 2014 10:51 AM EDT2014-08-28 14:51:52 GMT
    School is back in session for some and will be for most students and staff starting next week.  Good Day New York wanted to salute teachers from across the Tristate as they head back to the classroom. On Thursday, a live studio audience of teachers were part of the Back To School Special: Good Day New York Sorry Summer is Over But We Praise and Honor Teachers (but no math; we like math teachers, though.)
    School is back in session for some and will be for most students and staff starting next week.  Good Day New York wanted to salute teachers from across the Tristate as they head back to the classroom. On Thursday, a live studio audience of teachers were part of the Back To School Special: Good Day New York Sorry Summer is Over But We Praise and Honor Teachers (but no math; we like math teachers, though.)
  • Attractive players in tennis, help or hurt?

    Attractive players in tennis, help or hurt?

    Wednesday, August 27 2014 1:19 PM EDT2014-08-27 17:19:52 GMT
    The U.S. Open is underway in Queens and there's no denying that many of the players, both men and women, are in great physical shape and know how to play that up. Women are particularly promoted in the industry as attractive, fashionable and fiercely competitive. Does that help the game and draw more people in?
    The U.S. Open is underway in Queens and there's no denying that many of the players, both men and women, are in great physical shape and know how to play that up. Women are particularly promoted in the industry as attractive, fashionable and fiercely competitive. Does that help the game and draw more people in?
Powered by WorldNow
Didn't find what you were looking for?
All content © Copyright 2000 - 2014 Fox Television Stations, Inc. and Worldnow. All Rights Reserved.
Privacy Policy | New Terms of Service What's new | Ad Choices