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Red Snapper Boriqua
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Recipe Submitted by: |
Harry Ortiz |
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| Categories: |
Entrees>Seafood |
| Yield: |
16 portions |
| Ingredients |
Amount |
Method |
| Fresh Red Snapper fillets |
5 lbs. |
Clean snapper and remove skin. Cut into 5
oz. portions.
Combine Flour, adobo, and bijol in
a bowl.
Heat butter in a large skillet or tilt
brazier.
Dredge fish in flour mixture. Sauté
in butter for 3-4 minutes each side. Deglaze
pan with white wine and stock. Reduce to
a glaze. |
| Flour |
2 cups |
| Adobo spice |
to taste |
| Bijol spice |
1/2 tsp. |
| Drawn Butter |
1 cup |
| White Wine |
10 oz. |
| Fish Stock |
2 cups |
| For Service: |
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Arrange Viandas in center of plate. Top with Eggplant Sauce. Place Snapper on top ov viandas. Spoon
glaze over fish. Garnish top of fish with
Arañitas of green plantains.
Spoon a small amount of Fruit Salsa at 3, 6, and 9 o'clock. |
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| Chef's Tips: |
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| Watch out- that bijol spice will
stain your hands. |
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