An Ode to the Chili

I absolutely LOVE chili - eating them, growing them, cooking with them, decorating with them, you name it!  Whether you're just adding a pinch or really giving some heat to your dish, chili kicks it up a notch!  There are so many different varieties of chilies and nearly every country thinks their chilies are the best in the world.

A few of my favorite dishes featuring this beautifully spicy fruit:

• Grilled Tuna and Mango Salad
• Spiced Pumpkin Soup
• Chimichurri
• Pork Skewers with Thai Dipping Sauce
• Thai-style Grilled Whole Snapper
• Roasted Squash with Chili Citrus Sauce
• Tom Yum Goong
• Grilled Pineapple Skewers
• Gingered Apple-Squash Soup

 Must stop... my mouth is watering...

Find these and many more chili recipes on http://www.therecipediva.com/!

Crispy Snapper over Hot & Sour Broth

With all of this 'winter weather' lately - that term has a much different meaning in Australia than in the North America - I was beginning to feel like I was coming down with a bit of cold.  Not really in the mood for a chicken noodle soup fix, I decided to make a hot and sour soup, which is known to be a remedy for the common cold.  I went with some pretty classic Thai flavors to acheive that balance of sweet, spicy, and sour. 

To  make this tasty cold medicine into a full meal, I served a fillet of crispy skin snapper over the broth and added some rice vermicelli noodles for a bit of substance.  I threw some mung beans sprouts into the broth to add a crunch and a bit more nutrition and added a garnish of fresh herbs to brighten up the dish.

I must say, I was very pleased with the result and this it was DEFINITELY the best tasting cold medicine I've ever had!  Make sure to taste your broth to ensure you've balanced the flavors nicely.  With a beautiful broth as a base, you can really add any vegetables, herbs, etc. and will have a lovely outcome.  Throw in some tomatoes, enoki mushrooms, scallions, cilantro, whatever you want! 

Crispy Snapper over Hot & Sour Broth

Ingredients

4 snapper fillets, skin on
1 1/2 tbsp canola oil
4 cups chicken stock
2 Thai chillies
2 garlic cloves, sliced
1 thumb ginger, peeled and sliced
2 kaffir lime leaves, sliced
2 lemongrass stalks, sliced
3-4 tbsp fish sauce
3-4 tbsp lime juice
1 tbsp palm sugar
freshly ground black pepper
1/2 red onion, thinly sliced
2 tbsp mung bean sprouts
4 oz. vermicelli rice noodles

Garnish:
1 tbsp mint, sliced
1 tbsp cilantro, roughly chopped
1 tbsp basil, sliced and lightly fried

Directions

1. In pot or large saucepan, bring the stock to a simmer.  Slice the chillies in half lengthways, and add to sock with the garlic, ginger, lime leaves, lemongrass, fish sauce, lime juice, and pepper.  Simmer for 5-10 minutes.

2. Meanwhile, cook the rice noodles according to package instructions.

3. Taste and adjust the stock as necessary.  Strain and return to the pan, keeping warm.

4. Score the snapper skin and season the fish with salt and pepper.  Heat oil in a pan over high heat, but not smoking.  Cook the fish skin side down for about 4 minutes or until golden and crispy.  Weigh the fish down with another pan while it cooks to prevent it from curling.  Turn over and cook for another minute.

5. Stir onions and sprouts into the broth. 

6. To serve, place a mound of noodles into the bowl.  Spoon broth around, and place fish on top.  Add a bit of lime juice to the herbs and mound on top of the fish.

Even if your cold doesn't go away, at least you just had an amazing meal!

Pan-fried Snapper with Caramelized Lemons

This fish has the perfect balance of sweetness and spiciness.  In one bit you get the crisp skin followed by the juicy fish that's finished off with that tangy, syrupy glaze.  To die for!

This fish is beautiful over a handful of lightly dressed greens.  All you need to finish this dish is a crisp glass of Sauvignon Blanc that still has a bit sweetness to offset the heat of the glaze.

Pan-fried Snapper with Caramelized Lemons

Ingredients

4- 3 oz. skin-on Snapper fillets
2 tbsp extra virgin olive oil
salt and pepper, to taste

Caramelized Lemon Glaze:
1/2 cup caster sugar
1 cup water
3 lemons, 2 thinly sliced into rings and 1 juiced
1 1/2 teaspoons grated ginger
1 red chilli, minced
1 pinch salt

Directions

1. For lemon glaze, Combine sugar and water together in a small saucepan and lightly boil for 5 minutes. Reduce to simmer and add remaining ingredients.  Simmer for 10 minutes or until desired glaze consistency.  Set aside to infuse while you cook the fish.

2. Score fish diagonally 1/2 inch apart.   Heat oil in nonstick pan until very hot, just before, but not smoking.  Season fish and add to pan skin side down.  Cook for 3-4 minutes until skin is golden and crispy.  Flip over, cook for one more minute.

3. Serve fish drizzled with lemon ginger glaze and garnished with caramelized lemons.

Grilled Tuna with Chilli Onion Salsa

Fresh, good quality tuna steaks don't really need much, just a little salt, pepper, and olive oil... but we all need a little variety in our diets right?  Whether it be fruit, or in this case, onion based, I love a tangy salsa served over tuna straight off the grill.  Tuna is so easy to grill due to it's firm texture, but be careful as it will dry out if overcooked.  It is typically served medium rare, seared on the outside and warm in the center.  Serving a sauce over the tuna does give you a bit of breathing room if it is slightly overcooked as the sauce will add moisture to your dish.

I was definitely in the mood for something with a kick, so this chilli onion salsa was just what the doctor ordered.  The tuna was perfectly cooked with a sweet crust and tender, juicy center.  Add more or less chilli but definitely don't leave it out completely!

Grilled Tuna with Chilli Onion Salsa

Ingredients

4 tuna steaks

2 tablespoons lime juice

2 tablespoons fish sauce
2 tbsp canola oil
1 tbsp rice wine vinegar
1 tbsp ginger, grated
1 tablespoon caster sugar

For salsa:

1 red onion, minced

6 stalks green onion, white and light green parts only, minced

2 red chillis, minced

1 stalk lemongrass, peeled and finely minced

1 tbsp vegetable oil

1 tbsp rice wine vinegar

2 tsp caster sugar

1/2 tsp salt

cilantro, to garnish

fried shallots, to garnish

Method

1. Combine lime juice, fish sauce, oil, vinegar, ginger and sugar for marinade.  Add tuna and marinate for 30 minutes.

2. Meanwhile, combine all ingredients to make salsa and let sit at room temperature until your tuna is ready to grill

3. Prepare grill for cooking over medium high heat and thoroughly oil.  I like to use to tongs and rub an oil soaked paper towel over grates.

4. Grill tuna for about 2 minutes on each side until the sugars have caused the outside to slightly caramelize and the it is cooked to medium rare.  Grill more or less to your liking. 

Chilli Grilled Kingfish

Kingfish, or Yellowtail Kingfish, is found off the south east coast of Australia.  It may be served cooked or raw if proper care is taken, but the most popular preparation method is probably on the barbeque.  Because the flesh tends to dry out a bit, be careful not to overcook it.  I made sure to use citrus and garlic in my marinade to help retain as much moisture as possible while it cooked.  This is a very simple recipe but the results are fantastic. 

Chilli Grilled Kingfish

Ingredients

4 kingfish fillets
3 chillis, minced
3 cloves garlic, minced
1 lemon, zested and juiced
1 small bunch flat leaf parsley, minced
1/4 cup oregano, minced
salt and pepper
olive oil

Directions

1. For marinade, add chillis, garlic, zest, herbs, and seasoning to a mortar and mash with pestle.  Add just enough olive oil to make a liquidy paste.

2. Marinate the fillets in the refrigerator for 1 hour.

3. Prepare grill for cooking over medium high heat.  Grill fish for 3 minutes on each side or until almost cooked through.  Serve immediately.

Barra on the Barbie

Barramundi, also known as Asian seabass (along with numerous other names), is very common on the Australian table.  If you aren't familiar with Barramundi, which most of my North American friends probably are not, it is a white, flaky fish that is best cooked whole as its thick skin both protects the fish and retains moisture while cooking.

Interestingly enough, I recently read that Dr. Oz, Oprah's go-to medical advisor, just named Barramundi one of his ‘5 Super Foods To Eat Now’ for its anti-aging, immune boosting and cancer fighting properties.

“If the Barramundi fish were a human, he would be a tree-hugging, salad-loving vegetarian. The Barramundi, hailing from the coast of Australia , eschews his fellow fish, dining on plankton instead. That means he doesn’t load up on mercury-packed smaller fish and has extremely low levels of the toxin, which is especially important for pregnant women.
"Free of mercury, but full of heart- and brain-healthy omega-3s, the Barramundi, which is becoming more popular in the US, is a shoe-in for one of the top 5 superfoods. Bonus: the white meat is light, flaky and delicious.”

As if I didn't already love it, it's just another excuse to keep this light and delicious fish as a staple in my diet.  And if it comes from one of Oprah's advisors, it's gospel right?

Here's a quick and easy recipe.  I'm not indicating quantities as you can simply modify for how many people you are feeding and how much you can stuff into the fish cavity.  By the way, my new grill basket has made life infinitely easier.  I highly recommended you purchase one of these for grilling whole fish, so much easier than battling to ensure the skin doesnt stick to your grill.

Barra on the Barbie

Ingredients

fresh whole barramundi

olive oil

garlic cloves, smashed

lemon

herbs

salt and pepper

Directions

1. Rinse and pat fish completely dry.  Cut diagonal incisions on both sides of fish 1/2 - 1 inch apart.  Season inside and outside with salt and pepper.

2. Using an olive oil spray or paper towel soaked in oil, coat inside of grill basket and outside of fish with oil to ensure it does not stick.  If you are not using a grill basket, make sure to thorougly coat grill grates. 

3. Slice lemons, reserving one to squeeze over fish once it is cooked.  Stuff fish cavities with slices lemons, garlic cloves and fresh herbs.  I used thyme sprigs, oregano, and parsley and saved my torn basil to garnish.

4. Grill fish for about 5-7 minutes on each side until cooked through.  Adjust according to size. 

5. Remove and serve whole.  Squeeze lemon juice over fish and garnish with some fresh herbs.  Dig in!

Thai-style Whole Snapper

Cooking a fish whole is probably the best way to get all of the flavor that you can out of the fish.  As with most meats, cooking the flesh on the bone makes it very juicy and flavorful.  It also makes for a very dramatic presentation as long as your guests are comfortable seeing the whole fish, head and all.  Make sure your fishmonger has scaled and cleaned the fish as this is a task I doubt you have much interest in.

Tell me this little guy isn't just aching to get doused in a spicy marinade, thrown on a sizzling grill, and devoured by 2 hungry mouths love that love a bit of spice.  I hope he likes chili...

Using some pretty typical ingredients in Asian cooking, I made a fresh, yet quite spicy marinade to give our tasty friend a little kick.  You can really use whatever you like - add different herbs, less chili, MORE chili, skip the coconut, add more lime if you want it zingier.  Whatever goes!  A lesson learned on my part... next time I need to more heavily oil the grill, or better yet, use a fish basket.  I had some issues with the skin sticking to grill.  Despite looking a little rough, it was absolutely delicious.  I served the fish with plain steamed rice to balance the spiciness.

Thai-style Grilled Snapper

Ingredients

1 whole snapper (mine was just over 1 lb)

olive oil

1 tbsp cilantro (coriander) leaves, to garnish

1 lime, cut into rounds, to garnish

Marinade:

1 cup cilantro (coriander) leaves
1/2 cup thai basil leaves

6 garlic cloves

3 shallots

3 chilis

2 tsp turmeric

1 tbsp white pepper

 2 tbsp lime juice

1/4 cup coconut cream
2 tbsp fish sauce

Directions

1. Cut incisions diagonally along both sides of fish using sharp knife.  Incisions should be about 1/2 inch apart.

2. For marinade, blend all ingredients in food processor and pour over fish.  Reserve about 1/4 of the marinade for brushing over the fish once it has been grilled.

3. Thoroughly oil grill by soaking a paper towel in oil and using tongs to rub oiled town onto grates. This is an important step, I did not oil my grill well enough which caused the skin to stick a bit.  If you have a fish basket, use it!

4. Grill on each side for about 6 minutes or until cooked through.  Make sure to flip your fish carefully using a large spatula. 

5. Remove fish from grill, pour over remaining marinade and garnish with cilantro.  Now... dig in!!!

My Asian-fusion Seafood Feast

Since living in Australia, my cooking has definitely been influenced by our proximity to Asia.  I'm really enjoying experimenting with different ingredients and techniques.  The food is healthy, I love the complex flavors, and I can't find anything wrong with eating a ton of seafood!

After a quick run to the market, I stopped by my favorite asian grocery, picked up a few things, and headed home to prepare my seafood feast.  I gathered together all of my 'asian ingredients' and waited for inspiration. 

I decided on pan-fried ginger scallops, tuna tartare over fried rice, and tuna and mango sashimi cups.  I had intended to make another small dish - something with shrimp and shitake mushrooms but my ideas were bigger than my stomach and I'd have to save those shrimp for something else!

As only the sashimi cups, scallops, and fried rice require cooking, you can do much of the preparation ahead of time and throw a few things together last minute!  For my first tuna dish...

Tuna & Mango Sashimi Cups

 Ingredients

3/4 cup tuna, diced
1/4 cup mango, diced
1/4 cup cucumber, diced
2 tbsp onion, finely chopped
1/2 tsp salt
1 tsp soy sauce
1 tsp lime juice
1 tsp cilantro chopped
2 spring roll wrappers

Directions

1. Combine sashimi ingredients, through lime juice and refrigerate.

2. To make 'cups' for the sashimi, preheat oven to 400 degrees F, slighten dampen spring roll wrappers, cut into rounds, and mold into cups in a mini muffin pan.  Bake for about 5 minutes until firm and crisp.  Remove from pan and let cool.

3. Fill cups with sashimi and serve.  Garnish with additional cilantro if desired.

The spring rolls cups were light, gave a nice crunch, and served their purpose; however, I'd probably try something with a bit more flavor next time.  They would be great if I could figure out a way to do them fried?

Pan-fried Ginger Scallops

 

Ingredients

8 large scallops

1 1/2 tbsp olive oil

1-inch knob of ginger sliced

2 garlic cloves, sliced

For sauce:

1 tbsp lime juice

1 tsp soy sauce

1 tsp fish sauce

1 tsp mirin

1/2-inch knob of ginger, grated 

For garnish:

1 tbsp cilantro leaves

1 stalk green onion, thinly sliced

1 red chili, thinly sliced

1 tsp fried shallots

Directions

1.  Heat oil over medium heat and add ginger and garlic slices.  Cook for 4 minute to infuse oil with flavor.  Increase heat to medium high.  Season scallops, add to pan and cook 1-2 minutes on each side until almost cooked through and golden brown.  Remove from pan 

2.  Whisk together ingredients for sauce, toss in pan quickly, and strain over scallops

3.  Garnish with cilantro, green onion, chili, and fried shallots.

And last but not least (my personal favorite of the night)...

Tuna Tartare over Fried Rice

Ingredients

3/4 cup tuna, diced

1 tbsp soy sauce

2 tsp sesame oil

2 tsp honey

2 tsp mirin

1 tsp wasabi paste

1/2 tsp salt

1/2 tsp sugar

1/4 tsp pepper

For fried rice:*

2 cups cooked white rice

2 cloves garlic, minced

1/2 onion, chopped

1 tbsp vegetable oil

1 egg beaten

For garnish:

1/2 cup watercress

1 lemon, juiced

1/2-inch know of ginger, grated

* This will make more fried rice than is required for this dish, but I don't see that as a bad thing :)

Directions

1. To make your ginger-infused lemon juice for your garnish, combine grated ginger and lemon juice and let sit for at least 30 minutes.

2. Combine all ingredients for tuna and refrigerate.

3. For fried rice, heat vegetable oil in a wok over medium-high heat.  Add onion and garlic, tossing constantly so it does not burn.  When softened, add rice and stir through. 

4. Push rice up the sides of wok creating a hole in the center.  Add egg and loosely scramble.  Season with salt and pepper.

5. To arrange dish, use circular mold.  Push rice into bottom half of the mold.  Remove tuna from marinade and fill mold.  Strain lemon juice over watercress, toss, and layer on top of tuna.

With the mix of ingredients that I had to work with, there was not way that I could go wrong!  It was a delicious and healthy seafood feast!

 

 

Grilled Swordfish over Braised Beans

We were BBQing with some friends last week and on a last minute whim, my girlfriend picked up a couple of fresh and very large swordfish steaks.  She called and asked me if it would be ok to still BBQ?  Ok?  OK!?!  That's perfect!  My absolute favorite way to eat swordfish is from the grill.  Swordfish was made for grilling.  Apart from the flavor that the grill imparts, it's very firm and meaty texture prevent the risk of falling apart on the grill.  I quickly braised some beans while the swordfish was grilling and in about 15 minutes, we were enjoying our hearty meal. 

Grilled Swordfish over Braised Beans

Ingredients

2 garlic cloves

1 tbsp fresh oregano, chopped

1 tbsp fresh thyme, chopped

2 tbsp olive oil

1 1/2 lbs swordfish steaks (4 medium sized)

salt and pepper

Braised Beans:

2 tbsp olive oil

2 shallots, finely chopped

3 garlic cloves, finely chopped

1 tsp chili flakes

2 cans cannellini beans, rinsed and drained

2 rosemary sprigs

2/3 cup chicken stock

2 tbsp parsley, chopped

salt and pepper

Directions

1. Combine all ingredients for marinade.  Season fish with salt and pepper and add to marinade.  Turn to coat.

2. For beans, heat olive oil in pan over medium heat.  Add shallot, garlic and chili and cook for about 4 minutes until starting to color.  Add beans, rosemary, and stock, and simmer for 5 minutes until most of the liquid is absorbed.  Remove from heat and discard rosemary.  Stir in parsley and season with salt and pepper.

3.  Grill fish over medium high heat for about 3 minutes on each side.  Swordfish should still be a bit pink in the middle.  Serve over braised beans.

 

Tuna Two Ways

Yesterday I went to the market to pick up some snapper for dinner, but when I saw how beautiful the tuna looked, I couldn't resist!  I picked up a couple sashimi-grade tuna steaks and was on my way!  I was craving some grilled tuna but being that these were so high quality, I wanted to take advantage of their sashimi-grade.  Since I never finish my whole piece of fish anyway, I cut mine in half and decided to make Tuna Tataki as an appetizer and Honey Soy Tuna for dinner with steamed bok choy and brown rice.  Both turned out delicious and I am still receiving accolades from the fiance!  I think I made the right choices for the fate of this tuna!

Tuna Tataki with Citrus Ponzu

Ingredients

1/2 lb sashimi grade tuna

1/4 cup ginger, finely chopped

2 tbsp sesame seeds

2 tbsp black sesame seeds (I used all regular b/c I didnt have black)

1 tbsp fresh cracked pepper

salt

1 tbsp extra virgin olive oil

Ponzu:

3 tbsp soy sauce

1 1/2 tbsp rice wine vinegar

1 1/2 tbsp mirin

1 1/2 tbsp fresh orange juice

1 1/2 tbsp fresh lemon juice

1 1/2 tsp fish sauce

1 tsp sesame oil

1 small chilli, sliced halfway up lengthwise

Directions:

1. For ponzu, whisk all ingredients liquid ingredients together.  Let the chilli sit in the sauce while you cook the tuna.  Remove before serving. 

2. Using sharp knife, cut tuna into long rectangular pieces.  Combine ginger, sesame seeds, and pepper in a shallow dish.  Salt tuna and roll into mixture making sure to press mixture into the tuna.

3. Heat oil in pan over medium high heat.  Sear tuna for 30 sec - 1 min on all for 4 sides.  Place in refrigerator to cool.

4. When tuna has cooled, slice using a very sharp knife and drizzle with ponzu. 

As I said, we both LOVED this healthy and delicious appetizer.  I made a quick salad of shaved cucumber, carrot, and snow peas sprouts tossed with a ginger dressing (ginger, soy sauce, and sesame oil).  This would make a great appetizer for entertaining as it can be made a bit ahead of time and cooled in the fridge.  On to the next course...

Honey Soy Tuna

  

Ingredients

For 2 servings

2 tuna steaks, equal in thickness

1/2 cup soy sauce

1/2 cup honey

1 tsp ginger, grated

1 garlic clove, crushed

Directions

1. For marinade, combine soy sauce, honey, ginger and garlic.  Marinate tuna for 30 minutes.
2. Prepare grill for cooking over medium high.  Oil and grill tuna for 1-2 minutes on each side until desired degree of doneness.

Might be quite a bit of tuna for one day but that's just how it worked out for us and I didnt mind one bit!  Enjoy!

On the 5th Day of Christmas, the Recipe Diva made for me...

Tuna Steaks with Olive Tapenade, White Bean Puree and Roasted Tomatoes

This is my kind of meal, very characteristic of the food that I really really enjoy cooking (and eating!!) - fresh ingredients, full flavors, and it incorporates two of my favorite things, seafood and garlic!

As promised, every meal in my '12 Days of Christmas' includes a new technique or new ingredient.  In this case I went a bit gourmet and decided to purchase some truffle oil.  If you've ever tried truffles or truffle oil, you know that these ingredients can really take a dish to the next level.  They add so much complexity and depth of flavor.  They are quite pricey so you certainly won't be sauteeing in truffle oil; instead, save these delicacies for uses in which they can really shine. 

As I was sooooooooo disappointed that no one appreciated my witty (so I tell myself) red, green, and white appetizers, I went for it again!  (Hold the applause) Red: roasted tomatoes, Green: olive tapenade and greens, White: white bean puree and seared sides of the tuna steaks... use your imagination ;)

The meal turned out great, so I attempted to put the recipe together below.  As I usually don't measure when cooking, I am struggling to document accurately... but I dont think you can really go wrong here with slight variations, just taste as you go!

Ingredients

4 Fresh Tuna Steaks, comparable in thickness

12 oz package of cherry tomatoes on the vine
5 tbsp Olive Oil, divided
5 oz package of baby arugula (rocket in Aussie)
Juice of 1/2 lemon, use remainder for tapenade
S&P

Olive Tapenade:

1/2 cup Manzanilla or Spanish green olives, pitted
2 tsp Capers
1/2 tsp Parsley, chopped
1 Garlic clove, minced
Olive Oil
Juice of 1/2 Lemon
Pepper

White Bean Puree:
1/2 Oion, chopped
2 Garlic cloves, chopped
1 tbsp olive oil
19 oz can Cannellini beans, drained
1 tbsp truffle oil, plus more for drizzling

Directions

1. Preheat oven to 425 degrees F and take out tuna steaks so they can get a bit closer to room temperature.  Toss cherry tomatoes with 2 tbsp olive oil and season with salt and pepper.  Roast for 20 minutes or until tomatoes are about to burst.

2. For tapenade, chop or process olives and capers.  Combine with remaining ingredients and let sit for atleast 15 minutes. 

3. For white bean puree, sautee onions and garlic in olive oil over medium high heat until translucent.  Let cool, add to food processor with cannellini beans.  Process until smooth and add truffle oil at a steady stream while food processor is still running. 

4.  Season tuna steaks.  Add olive oil to hot pan over medium high heat.  Sear tuna for 1-2 minutes on each side depending on thickness.  (I prefer my tuna medium rare, but feel free to cook longer if you aren't comfortable with that).

5. Whisk together remaining tbsp of olive oil and lemon juice, season with salt and pepper and quickly toss with arugula. 

Being that I was using a gourmet ingredient, I decided to play around a bit with plating.  I piled greens in the center of the plate, placed on the tuna and topped with the tapenade.  Spread each side of the plate white bean puree - get artistic if you can :)  Place roast tomatoes on plate.

Last and most important, eat every bite!!

The art of the crisp...

Although some tend to avoid it, cooking fish with the skin on gives it great flavor!  For me, the crispier the result the better.  Here are a few tips for getting that perfect crispy skin...

Choosing your fish

The fillet should look bright with translucent fresh. The skin should look moist and fresh. Never choose a fish that looks dry or has any cracks in the flesh. Fish should smell like it came from the ocean but should not have a sharp ‘fish smell.’

This is one reason it’s good to have a relationship with your fishmonger. He can always give you a good recommendation of what is fresh and a good buy.

Preparing your fish

Although the scales have been removed, ensure that the skin is totally free of any remainders by scraping it with the edge of a knife.

Thoroughly dry the skin and flesh with a kitchen towel or paper towel. Press any remaining water out of the skin by running the back of a knife against it, repeat this procedure until the knife is no longer collecting water. To draw out even more moisture and get that REALLY crispy result, pour sea salt onto plate and press fish into it skin side down. Leave for 15 or so minutes and repeat the procedure using the knife to remove collected moisture.

Score the skin with 1 inch long cuts diagonally along the length of the fillet about ½ an inch apart. This will prevent curling and keep the fillet flat in the pan. Season with salt and pepper. You’re now ready to cook the fillet!

Cooking your fish

I find it is best to sauté then roast in the oven; however, simply sautéing will do the trick just fine! Cover the base of your saucepan with olive oil and heat to medium high. Add the fish skin side down. You may want to weigh the fish down with a small plate to make sure skin is pressed into pan. Cook until the skin is golden and fish is starting turning from translucent to opaque, 2 or 3 minutes depending on thickness of fish. Turn the fish over and remove from the heat. Let the residual heat in pan finish cooking the fish. Serve the fillet skin side up with whatever accompaniments you like!

I topped my crispy-skin snapper with a mediterranean salsa of chopped tomatoes, red onion, basil, balsamic vinegar and olive oil. I served it with smashed potatoes and a salad of shaved fennel, rocket (arugula), and orange segments dressed with a mixture of olive oil and lemon juice. Delicious!