GULF COAST CRISPY SKIN SNAPPER
LOCAL UTTERNUT SQUASH SMOKED BACON RISOTTO
HOUSE CANNED HEIRLOOM TOMATO VINAIGRETTE
4 each 6 oz Gulf Coast Snapper Filers with skin on
Salt and Pepper to taste
1 1/2 oz. Canola oil
1 small butternut squash, peeled, seeded and steamed
3 slices smoked bacon, diced
1 cup risotto
3-4 cups chicken stock
1 shallot diced
Season snapper with salt and pepper on both sides.
Heat a saute' pan over medium heat.
Place snapper skin side down into saute' pan.
Place a small piece of aluminum foil over snapper.
Place another saute' pan on foil to press the skin down on pan.
Reduce heat to medium.
Continue to cook until skin is well-browned and crispy, about 4 minutes.
Remove pan, flip fish and cook the rest of the way through.
In medium sauce pan saute' the shallot in olive oil until translucent.
Add risotto and saute' for 5-7 minutes.
Add just enough stock to cover and simmer. As stock cooks out add more. Cook until just done, about 15-18 minutes.
Meanwhile, in another saute' pan over medium heat, cook diced bacon until almost done. Add butternut squash and cook for 3-4 minutes, Hold aside.
As risotto is almost finished add squash bacon mixture.
Place a spoonful of risotto on a plate, top with snapper skin side up.
GDA Cooking - December 24, 2012