A recipe from the kitchens of Primland Resort
Courtesy of Executive Chef Gunnar Thompson
Pan Seared Carolina Pink Snapper
Citrus and Sweet Relish
4filets of Snapper, skin on
Substitutions: Porgy, any type of Bass, Rockfish
1/4 cup canola oil or clarified butter
Citrus Pepper Relish:
2 Navel Oranges, peeled and chopped
Zest of 1 lemon and 1 lime
1/2 cup roasted red peppers, sliced
2 tbl olive oil
Pinch crushed red pepper
Prepare the relish first. Toss together all ingredients and salt to taste. Let marinate for one hour at room temperature.
Heat two large heavy skillets over medium high heat. Get a sturdy spatula ready. Add oil or clarified butter. Season Fish with salt and pepper. Place fish skin side up in a pan and cook very briefly. Flip and place skin side down. Press the fish firmly down with the spatula to keep the skin from curling. Cook until skin is golden and crisp and fish is cook through. Serve immediately. Top each portion with the citrus and pepper relish.
My notes from class, we chard the peppers over a flame on the gas stove to roast them and peeled the burnt skins off into a kitchen towel. He mentioned canned roasted peppers as a back up if grilling and charing the peppers at home is not an option. Also, be sure to section and remove any pith from the orange slices. That portion can be bitter and it is worth the effort it takes while sectioning the oranges.