Mangrove Snapper from Tudor House - WSVN-TV - 7NEWS Miami Ft. Lauderdale News, Weather, Deco

Mangrove Snapper from Tudor House

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The Chef: Ilde FerrerThe Restaurant: Tudor HouseThe Dish: Mangrove Snapper


6 oz. snappersalt, to tasteextra virgin olive oil, as needed2 oz. of baby fennel6 cerignola olives1/2 cup of white wine, dry not sweet2 Tbs. of butter1 tsp. of red chili flakes2 cloves of garlic, minced1 Tbs. preserved lemon (or use lemon zest)2 cups of baby spinach1/4 cup fresh fava beans

Method of Preparation:

-Begin by seasoning the snapper with salt. Then, pan sear the fish in a little extra virgin olive oil. Finish the fish in a 400 degree oven for about five to seven minutes.

-Next, in a hot pan add a dab of extra virgin olive oil and sauté baby fennel, cerignola olives and fava beans. Then, add white wine, butter and a pinch of salt.

-Now, make a side of spinach. In a hot pan with a little extra virgin olive oil, add red chili flakes, garlic, preserved lemon (or lemon zest) and spinach. Don't forget to season this with salt.

To Plate:

At the restaurant, they garnish the plate with an olive tapenade. Then, serve the olives, spinach and a parmesan foam. Top it all off with the fish.

Serves: 1

Serving Suggestion: Chardonnay


Tudor House (inside Dream South Beach Hotel)1111 Collins AveMiami Beach, FL 33139(305)


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