Bite with Belkys: Florida Keys Mutton Snapper from Pierre's Restaurant On Islamorada, Florida Keys

The Chef: Ben Loftus

The Restaurant: Pierre's

The Dish: Florida Keys Mutton Snapper

Ingredients:

6 oz. Florida Keys Mutton Snapper

salt and pepper, to taste

4 brussels sprouts

1 leek

6 yukon marble potatoes

10 grape tomatoes

6 red peppers (garnish, for reduction sauce: juice with a juicer and reduce until syrup like consistency)

25 year aged balsamic reduction (garnish)

Method of Preparation:

-First, season the fish with salt and pepper. Then, sear it in a hot pan with clarified butter. Finish in a 375 degree oven for about seven minutes.

-Next, prepare a side of vegetables. Sauté brussel sprout leaves and leeks in a little clarified butter. Then, toss in roasted potatoes. To roast the potatoes, simply drizzle them with extra virgin olive oil and season with salt and pepper. After, bake them in a 350 degree oven for 15 to 20 minutes.

-Chef Ben also adds roasted tomatoes. To roast the tomatoes, bake them for about two hours at 200 degrees. You can also substitute them with sun-dried tomatoes.

-Season the vegetables with salt and pepper and toss.

To Plate:

At the restaurant, they draw two hearts with a red pepper sauce and an aged balsamic reduction. Then, place the vegetables in the center and top it with the mutton snapper. Chef Ben likes to garnish this dish with a pile of crispy leeks.

Serves: 1

Serving Suggestion: Ceretto

FOR MORE INFORMATION:

Pierre's Restaurant

81600 Overseas Hwy.

Islamorada, Florida Keys 33036

305-664-3225

www.pierres-restaurant.com