Bite with Belkys: Snapper with Roasted Brussels Sprouts from MC Kitchen

The Chef & Co-Owner: Dena Marino
The Restaurant: MC Kitchen
The Dish: Snapper with roasted Brussels sprouts

Ingredients:

4 each 6 oz. mangrove red snapper filet, skin on
8 oz. of extra virgin olive oil
1/4 lb of bacon, thick cut
1 lb. of Brussels sprouts, sliced thin
1 Tbs of unsalted butter
2 Granny Smith apples, cut in small squares
3-4 garlic cloves, minced
juice of 1 Meyer lemon
2 pinches of sea salt
2 pinches of black pepper
3 Tbs of white truffle oil
1/2 Tbs of fresh Italian parsley, finely chopped

Method of Preparation:

-Start by seasoning the snapper with sea salt and black pepper.

-Then, sear the fish, skin side down, in a hot pan with olive oil.

-Finish cooking the snapper in a 425 degree oven for about six minutes.

-Next, in another hot pan with oil cook chunks of bacon.

-After, toss in sliced Brussels sprouts, butter, Granny Smith apples and garlic. Make sure to season with salt and pepper.

-Then, add a squeeze of Meyer lemon juice.

-Finish with a drizzle of white truffle oil and fresh parsley.

To Plate:

Serve the Brussels sprouts and top it with the fish. At the restaurant, they garnish with Meyer lemon zest.

Serves: 4

Serving Suggestion: Beer

MC Kitchen
4141 NE 2nd Ave, Ste 101A
Miami, FL 33137
(305) 456-9948
http://www.mckitchenmiami.com