Food Network: Snapper "Las Islas"

Snapper "Las Islas"

Recipe courtesy Nacional 27, Chicago, IL

6 cups 1/2-inch diced purple potatoes
1/4 cup canola oil, plus more for pan frying
6 cups 1/2-inch diced ripe plantains
4 (8 ounce) snapper fillets (preferably yellowtail snapper)
1 cup flour
2 eggs
2 cups half-and-half
Roasted Garlic, Lemon, and Thyme Vinaigrette, recipe follows
Tomato and Roasted Red Pepper Aioli, recipe follows

Preheat oven to 375 degrees Fahrenheit.
Toss the diced purple potatoes in 1/2 cup of canola oil and season with salt and pepper. Pour onto a baking sheet roast the potatoes until they are just cooked through and can be pierced with a knife.
If you have a deep fryer, fry the plantains at 350 degrees until they begin to caramelize on the outside. If you don?t have a fryer, saute the plantains in canola oil until they begin to caramelize.
Lightly dust the snapper fillets with flour and season them with salt and pepper. Beat the eggs and half-and-half together and slide the snapper into the mixture. Saute the fish topside down in canola oil or clarified butter. When the fish is nicely browned, flip over and finish in oven until just cooked through.
Saute the potatoes and plantains until warmed through. Toss with a few tablespoons of the Lemon Thyme Vinaigrette. Place a few spoonfuls in the center of the plate and top with a snapper fillet. Drizzle some of the vinaigrette around the fish and top the fish with a tablespoon of the Tomato and Roasted Red Pepper Aioli.

Roasted Garlic, Lemon, and Thyme Vinaigrette:
1/3 cup roasted garlic puree
1 cup fresh squeezed lemon juice
2 tablespoons chopped Italian flat leaf parsley
3 tablespoons thyme leaves
1 tablespoon kosher salt
1/4 tablespoon black pepper
1 1/2 cup canola oil

Combine all the ingredients except the oil in a blender. Pour the oil in a slow stream with the blender on. Set aside.

Tomato and Roasted Red Pepper Aioli:
1 egg yolk*
1 tablespoon freshly squeezed lemon juice
11/2 cup canola oil
2 tablespoons roasted garlic puree
1/4 cup marinated sun dried tomatoes, reserve 1/3 cup of oil from marinade
1 roasted red pepper, peeled and seeded
1tablespoon chopped flat leaf parsley
1 tablespoon chopped basil
Salt and pepper

Make a mayonnaise with the egg yolk, lemon juice, and oil. Whisk in the roasted garlic puree. Combine the other ingredients in a blender and whisk the blended mixture into the roasted garlic mixture. Season with salt and pepper.

*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Recipe Summary
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 4 servings

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