Tuesday, March 6, 2012
Bite with Belkys: Coconut Crusted Yellowtail Snapper from Morada Bay Beach Cafe
There are no classes for Miami-Dade and Broward Public Schools next week, and that means it's time to relax, enjoy and even go on a getaway. Belkys Nerey is here to tell us more about her spring break mini-series.
The Chef: Seth Perillo
The Restaurant: Morada Bay Beach Cafe (Islamorada, Florida Keys)
The Dish: Coconut Crusted Yellowtail Snapper
7 oz. yellowtail snapper filet
salt, to taste
pepper, to taste
1 cup of coconut milk
1 cup of coconut shavings
4 Tbs of clarified butter
1/4 cup of white wine
handful of broccolini
Method of Preparation:
-Start by seasoning the snapper with salt and pepper.
-Then, coat the fish with coconut milk and coconut shavings. Let in cook in a hot pan with 2 Tbs of clarified butter.
-Next, pour a little more clarified butter in an oven proof baking dish and transfer the fish over to it. Also, add a shot of white wine and finish by baking it in a 375 degree oven for about four minutes.
-After, prepare a side of broccolini. Simply blanch the broccolini in a pot of boiling water and then, sauté it with 2 Tbs of clarified butter, salt and pepper.
At the restaurant, they serve coconut basmati rice, the broccolini and top it with the snapper. Chef Seth also likes to add a mango tropical salsa and a drizzle of a lemon-wine sauce.
Serving Suggestion: Signature Pierre's Punch
FOR MORE INFORMATION:
Morada Bay Beach Cafe
81600 Overseas Hwy
Islamorada, Florida Keys 33036