Bite with Belkys: Pan Seared Snapper

The Chef: Marcus Polycarpe
The Restaurant: Christy's
The Dish: Pan Seared Snapper with Roasted Tomatoes and Garlic

Ingredients for roasted tomatoes and garlic:

3 oz. of garlic cloves
1/2 cup of olive oil
4 tomatoes
salt and pepper, to taste
1 tsp. of capers
1/3 cup of white wine
1/2 tsp. of fresh thyme, chopped
1/2 tsp. of fresh parsley, chopped
1/2 tsp. of fresh basil, chopped
1/2 tsp. of butter

Method of Preparation:

-Start by placing garlic cloves in an oven-proof saucepan and pour a drizzle of olive oil over the top. Then, cover with foil and let this cook in a 350 degree oven for about 10 minutes.

-Next, cut the tomatoes in half and season with salt, pepper and olive oil. Let this roast in the oven for seven minutes.

-Once the tomatoes are ready, peel off the skin, dice into small cubes and combine them with the roasted garlic cloves.

-Then add salt, pepper and capers, and let this sit over a low flame for a few minutes. Now, add white wine, thyme, parsley, basil, butter and mix it all together.

Ingredients for pan seared snapper:

6 snapper fillets (8 oz. each)
3 Tbs. of olive oil
salt and pepper, to taste
1/3 cup of soy sauce
2 Tbs. of Dijon mustard
1 tsp. of mixed herbs

Method of Preparation:

-First, sprinkle the snapper with salt and pepper and sear in a hot pan with two tablespoons of olive oil.

-Next, Chef Marcus likes to make a special sauce. He combines soy sauce, mustard, mixed herbs and one tablespoon of olive oil.

-Then, spread the sauce over the snapper and finish it in the oven for about five minutes.

To Plate the Dish:

Place the fish over a bed of wilted spinach, and top it off with the roasted tomatoes and garlic.

Serving Suggestion: Pinot Grigio

Serves: 6

FOR MORE INFORMATION:

Christy's Restaurant
3101 Ponce de Leon Blvd.
Coral Gables, FL 33134
305-446-1400
http://www.christysrestaurant.com/