"Recipes from the Chef's Kitchen"

Show 270

The Ritz-Carlton of Pentagon City

Executive Chef  Joshef Mattioli

Seared Baby Snapper, Basil Oil
(Serves 4 )

1) 4 Baby Snapper fillets
2) 3 Red beefsteak tomatoes
3) 3 Green beefsteak tomatoes
4) 3 Yellow beefsteak tomatoes
5) 1 Large bunch of fresh basil leaves
6) 3 Bulbs of fennel
7) 3 Shallots, sliced
8) 1 1/2 cup Olive oil
9) Touch of Balsamic vinegar, salt, and fresh pepper

Preparation of Ingredients:
Slice all tomatoes into one inch slices.  Split the bulb fennel in half, lengthwise.  Remove and throw away the core.  Slice fennel into strips.  Wash well and reserve in refrigerator.

Preparation of Basil Oil:
In a small sauce pan, put 1 1/2 cups olive oil on medium heat until oil is hot.  Remove pan from heat and cool slightly.  Place all basil leaves in the pan and cool.  When completely cooled, puree and reserve.

Preparation for Fennel:
In a pot, while pan is still cool, add olive oil, shallots, and top with fennel.  Cook at medium heat with a cover.  Stir occasionally, until compote.  Reserve.

Cooking Method:
In a saute pan, add olive oil.  Season Snapper with salt and pepper.  Lay the Snapper, skin down in the pan and sear for 1 to 2 minutes.  Then turn the Snapper on the other side and sear for another 1 to 2 minutes.  Finish cooking the Snapper in the oven, for approximately 5 minutes, at 350 degrees.

On the center of the plate, place the fennel compote.  On the top of the plate alternate the yellow, red, and green tomatoes.  Place the fish on the fennel.  Drizzle the basil oil around the fish, along with drop of balsamic vinegar.  Garnish with fresh basil.

Good Eating!!!