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With Parsley Pesto
and Radish Salad
1 Snapper fillet per serving
1 whole scallion, sliced thin, plus the green parts of
2 scallions, sliced thin
1 Tbsp. olive oil
1 Tbsp. butter
3 whole radishes
1 container of sprouts
Lemon
Parsley Pesto Sauce
1 c. (packed) fresh Italian parsley leaves
2 cloves of garlic
1/3 c. chopped walnuts
2/3 c. olive oil
1/4 c. parmesan cheese
Salt to taste
1. Make Pesto Sauce. Add all ingredients in a food
processor except olive oil and parmesan cheese.
Process until walnuts are finely chopped. With the
motor running add olive oil in a small stream until
mixture is smooth. Stop and add cheese and pulse three
times.
Set aside until presentation.
2. Slice radishes into thin disc and then into
matchsticks. Add 1/2 c. of sprouts and mix together
with a squeeze of lemon. Set aside for presentation.
3. In a sauce pan, add 1 Tbsp. olive oil and 1 Tbsp.
butter on medium heat. Cut red snapper fillet in
triangle shape into 3 pieces. Salt and pepper both
sides and lay in the pan with skin side down. Cook 2
minutes on each side.
4. Plating: Add 3 separate circles of pesto sauce on
the plate. Add radish salad on each circle and top
with a piece of red snapper.
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