Primland Pan Seared Carolina Pink Snapper Citrus and Sweet Relish

Primland Pan Seared Carolina Pink Snapper
Citrus and Sweet Relish

A recipe from the kitchens of Primland Resort

Courtesy of Executive Chef Gunnar Thompson

Pan Seared Carolina Pink Snapper

Citrus and Sweet Relish

Serves 4

 

 

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.

Pan Seared Carolina Pink Snapper Citrus and Sweet Relish

Pan Seared Carolina Pink Snapper
Citrus and Sweet Relish

Learning to filet Red Snapper

Learning to filet Red Snapper

Chef Thompson shows us how to roast red peppers on the grill or the gas stove to add flavor

Chef Thompson shows us how to roast red peppers on the grill or the gas stove to add flavor