Snapper Hemingway at Hemingway's Tavern in Melbourne
Lightly coated fresh yellow tail snapper with shaved Parmesan, Pan fried and topped with lump crab meat and a lemon shallot butter sauce atop of rice caribe and grilled asparagus.
Ingredients for Lemon Shallot Butter
¼ cup Shallots, peeled and chopped fine
10 oz Salted Butter, room temperature, cubed 1 inch
2 tbsp Fresh Lemon Juice
¼ cup Heavy cream
Ingredients for Seasoned Flour
2 cups Flour
1 tsp Garlic Powder
¼ tsp Onion Powder
¼ tsp White Pepper
1 tsp Paprika
¼ tsp Salt
Ingredients for Egg Wash
½ cup Milk
1 ea Large Egg
Ingredients for Club Cracker Breading
1½ cup Club Crackers
1½ cup Parmesan Cheese, finely grated
Ingredients for Snapper Hemingway
4 ea (6 oz.) Snapper Fillets
8 oz Jumbo Lump Crabmeat (or other crabmeat picked free of all shell)
1 oz Vegetable oil
8 tbsp Curly Parsley, chopped
Ingredients for Rice Caribe
2 oz Roasted Red Peppers
2 oz Grilled Pineapple
1 oz Golden Raisins
4 oz Basmati Rice
2 oz Coconut Milk
Method for Snapper Hemingway
Preheat oven to 350 degrees.
• Prepare shallot butter: Over medium heat, sauté shallots in 2 oz. of butter until golden brown, about 3 minutes. Add lemon juice and reduce by half, then whisk in heavy cream and reduce by half again. On low heat, whisk in remaining butter, one ounce at a time until thoroughly incorporated. Set aside in warm area.
• Prepare seasoned flour: In a mixing bowl, combine flour, garlic powder, onion powder, white pepper, paprika and salt. Transfer to shallow container large enough to accept fish fillets.
• Prepare egg wash: In a mixing bowl, combine milk and egg, and whisk together. Set aside.
• Prepare club cracker breading: Chop crackers in a food processor until finely chopped. Transfer to a mixing bowl. Add the cheese to the cracker crumbs and mix thoroughly. Set aside.
• Dust the fish fillets in seasoned flour, dip in egg wash, place in the club cracker breading and make sure to coat both sides completely.
• Heat the vegetable oil in a sauté pan over medium heat.
• Add the first fillet and cook on both sides, turning only once, until golden brown on both sides. Remove to a cookie or jelly roll pan. Repeat with the remaining fillets and place in 350 degree oven until firm in the center, about 6-8 minutes.
• Heat crabmeat in a small pan with 3 tbsp. of water. Be careful not to break up the crabmeat. Drain before serving.
Grill and season Fresh asparagus and set a side till plate up
Heat a pan over medium heat and add 2Tbs of butter, roasted red peppers, grilled pineapple, golden raisin and basmati rice. Slowly add coconut milk toss and season to heat to 155 and get ready to plate up and enjoy.
To Plate:
• Place the fish on the center of the plate on top of the rice Caribe and grilled asparagus and heat crab meat to top snapper fillets. Spoon lemon shallot butter over crabmeat, or pass separately on the side. Sprinkle chopped parsley over the fish.
Lightly coated fresh yellow tail snapper with shaved Parmesan, Pan fried and topped with lump crab meat and a lemon shallot butter sauce atop of rice caribe and grilled asparagus.
Ingredients for Lemon Shallot Butter
¼ cup Shallots, peeled and chopped fine
10 oz Salted Butter, room temperature, cubed 1 inch
2 tbsp Fresh Lemon Juice
¼ cup Heavy cream
Ingredients for Seasoned Flour
2 cups Flour
1 tsp Garlic Powder
¼ tsp Onion Powder
¼ tsp White Pepper
1 tsp Paprika
¼ tsp Salt
Ingredients for Egg Wash
½ cup Milk
1 ea Large Egg
Ingredients for Club Cracker Breading
1½ cup Club Crackers
1½ cup Parmesan Cheese, finely grated
Ingredients for Snapper Hemingway
4 ea (6 oz.) Snapper Fillets
8 oz Jumbo Lump Crabmeat (or other crabmeat picked free of all shell)
1 oz Vegetable oil
8 tbsp Curly Parsley, chopped
Ingredients for Rice Caribe
2 oz Roasted Red Peppers
2 oz Grilled Pineapple
1 oz Golden Raisins
4 oz Basmati Rice
2 oz Coconut Milk
Method for Snapper Hemingway
Preheat oven to 350 degrees.
• Prepare shallot butter: Over medium heat, sauté shallots in 2 oz. of butter until golden brown, about 3 minutes. Add lemon juice and reduce by half, then whisk in heavy cream and reduce by half again. On low heat, whisk in remaining butter, one ounce at a time until thoroughly incorporated. Set aside in warm area.
• Prepare seasoned flour: In a mixing bowl, combine flour, garlic powder, onion powder, white pepper, paprika and salt. Transfer to shallow container large enough to accept fish fillets.
• Prepare egg wash: In a mixing bowl, combine milk and egg, and whisk together. Set aside.
• Prepare club cracker breading: Chop crackers in a food processor until finely chopped. Transfer to a mixing bowl. Add the cheese to the cracker crumbs and mix thoroughly. Set aside.
• Dust the fish fillets in seasoned flour, dip in egg wash, place in the club cracker breading and make sure to coat both sides completely.
• Heat the vegetable oil in a sauté pan over medium heat.
• Add the first fillet and cook on both sides, turning only once, until golden brown on both sides. Remove to a cookie or jelly roll pan. Repeat with the remaining fillets and place in 350 degree oven until firm in the center, about 6-8 minutes.
• Heat crabmeat in a small pan with 3 tbsp. of water. Be careful not to break up the crabmeat. Drain before serving.
Grill and season Fresh asparagus and set a side till plate up
Heat a pan over medium heat and add 2Tbs of butter, roasted red peppers, grilled pineapple, golden raisin and basmati rice. Slowly add coconut milk toss and season to heat to 155 and get ready to plate up and enjoy.
To Plate:
• Place the fish on the center of the plate on top of the rice Caribe and grilled asparagus and heat crab meat to top snapper fillets. Spoon lemon shallot butter over crabmeat, or pass separately on the side. Sprinkle chopped parsley over the fish.
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