Red Snapper Rockefeller

Serves 2; Cook Time: 30 minutes


1. Prepare the breadcrumbs: In a small skillet, heat about a Tbs of olive oil. Add breadcrumbs and toast in the warm oil until golden brown. Remove from heat, cool slightly and stir in the parmesan. Set aside.

2. Season snapper generously with blackening spice.

3. Heat a skillet over high heat. Add enough olive oil to skillet to lightly coat the bottom and sear snapper quickly on both sides. Remove to an oven-safe sheet pan and set aside while you prepare the greens.

4. In the same skillet in which you seared the snapper, heat another glug of olive oil with the butter over medium high heat until foaming. Add shallot and garlic and sauté until fragrant, just a minute or two.

5. Add the greens with water still clinging to the leaves. Season to taste with salt and pepper. Cook, stirring, until liquid begins to release from the greens but they still retain shape and bite. Remove from the heat and stir in cream.

6. Preheat the broiler.

7. Pile greens on top of fish, top with breadcrumb mixture and broil briefly until cheese melts and breadcrumbs are toasted. Serve with fluffy rice or roasted potatoes.

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