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Crispy Skinned Florida Yellowtail Snapper, Red Lentil and Yellow Crab Cassoulet with Sweet and Sour Tangelo Cascabel Syrup Recipe

Crispy Skinned Florida Yellowtail Snapper, Red Lentil and Yellow Crab Cassoulet with Sweet and Sour Tangelo Cascabel Syrup

Recipe courtesy Ted Peters, Loews Hotel, Florida

Rated: 3 stars out of 5Rate This RecipeRead users' reviews (2)

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Average Rating:

Total Reviews: 2

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  • on August 13, 2011

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    This recipe was a disaster but I barely got past the lentil phase. Apparently red lentils completely disintegrate when cooked. This was my personal experience w/this recipe and also something that was validated with a little research on the internet. I soaked the red lentils, as was instructed, following the recipe to a T - within 30 minutes of the recommended 1 hour cooking time, the lentils were literally mush. I was incredibly disappointed as I had made the effort to go to specialty food store to purchase the glace de viande.

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  • on January 19, 2009

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    Beautifully complex and fairly simple overall. Definitely something to recommend.

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