Seared Red Snapper with a Burst Cherry Tomato Sauce with Fregola, Fennel and Zucchini
- Level: Intermediate
- Yield: 4 servings
- Total: 45 min
- Active: 45 min
Ingredients
Sweated Red Onion:
Olive oil, to coat pan
1 pinch red pepper flakes
2 cloves garlic, smashed
1/2 red onion, diced
Cherry Tomato Sauce:
Olive oil, to coat pan
2 cloves garlic, smashed
1 pinch red pepper flakes
1 pint multi-colored heirloom cherry tomatoes, halved
Kosher salt
1/2 cup anise liqueur, such as Pernod
1/2 cup chicken stock, plus more as needed
1 cup fregola
2 baby fennel bulbs, core removed and julienned, fronds reserved
1 zucchini, green cheeks, small diced
3 tablespoons grated Parmesan
2 tablespoons minced chives
2 tablespoons minced oregano
Nice finishing olive oil, as needed
1/2 lemon, squeezed
Snapper:
Olive oil, to coat pan
1 red snapper, cut into four 3-by 3-inch fillets, skin scored
Kosher salt
Chive blossoms, to garnish
Directions
- For the sweated red onion: Coat the bottom of a medium skillet with olive oil over medium heat. Add the red pepper flakes, smashed garlic and red onion and sweat until you smell the garlic and the red onion is translucent, about 10 minutes. Discard the garlic and remove the pan from the heat.
- For the cherry tomato sauce: Coat a second medium skillet with olive oil and add the crushed garlic and red pepper flakes and swirl around until you smell the garlic. Then add the cherry tomatoes and a pinch of kosher salt. Add the anise liqueur and flambé. Add the chicken stock and simmer to reduce.
- Add the fregola to salted boiling water, cook for 10 to 15 minutes and drain. Add the julienned fennel to the pan with sweated red onion and a pinch of kosher salt and sauté over medium heat. Add a little more chicken stock if it seems dry. Add the drained fregola, the zucchini, Parmesan, chives, oregano, a drizzle of finishing oil and squeeze of lemon and toss to combine.
- For the snapper: Generously drizzle olive oil in a nonstick medium skillet over medium heat. Coat the bottom of another similar sized stainless skillet with olive oil. Sprinkle the snapper with salt and place the fillets skin-side down in the nonstick. Place the pan with the oil on the bottom on top to press down. Pan sear the red snapper so the skin is crispy, about 4 minutes.
- To plate, scoop fregola into the middle of the plate and drizzle the cherry tomatoes and liquid around. Top with a snapper fillet. Garnish with chive blossoms and reserved fennel fronds.