Sauteed red snapper with purple cauliflower medley and cauliflower puree recipe

Pinterest LinkedIn Tumblr +

  • Yield: 4 to 6 Servings


For Cauliflower Puree
  • 1 head white cauliflower
  • 1 clove garlic
  • 3–4 cups whole milk, or a little more if needed to cover the cauliflower
  • Salt and white pepper, to taste
For Purple Cauliflower Medley
  • 1 tablespoon oil
  • 1 head cleaned purple cauliflower florets
  • 1 pound lobster mushrooms, chopped
  • ½ pound corn kernels, cleaned and blanched
  • 2 teaspoons minced garlic
  • 2 teaspoons minced shallot
  • Butter, to taste
  • Parsley, finely minced, to taste
  • 1½ teaspoons finely chopped chives
  • Salt and pepper, to taste
For Red Snapper
  • 1 tablespoon oil
  • 4–6 (6-ounce) red snapper fillets, skin-on (striped bass may be substituted as well)
  • Salt and white pepper, to taste
How to Make It
    For Cauliflower Puree
  1. Cut off the florets of the cauliflower and place in a heavy-bottomed saucepot. Add the clove of garlic and cover with whole milk. Bring to a simmer and cook on medium heat, about 10 to 15 minutes, until florets are soft. Strain but keep the milk to the side. Add the cauliflower to a blender. Blend on medium-high speed, slowly adding milk to blender—enough to purée the cauliflower but not to liquefy it too much; you don’t want a soupy consistency. Season with salt and white pepper to taste.
  2. For Purple Cauliflower Medley
  3. In a hot sauté pan over medium heat, add oil and coat the pan. Add the cauliflower and mushrooms to the pan and allow to cook for a few moments, about 1 to 2 minutes. Add the corn, stir, and then add the garlic and shallots. Allow to cook on the stovetop over medium heat, stirring occasionally for 5 minutes. Then add butter and herbs to coat the vegetables and season to taste with salt and pepper.
  4. For Red Snapper
  5. Preheat oven to 400°F. In an ovensafe sauté pan over medium-high heat, add oil to coat the pan. Season the fillets with salt and white pepper. Add fillets to pan, skin-side down, pressing down into the pan slightly. After a few moments, about 2 minutes, place in oven uncovered and cook for 12 minutes or so, until fish meat is flaky but still shiny.
  6. To Complete
  7. On each plate, place a dime-size swirl of Cauliflower Purée and a spoonful of the Purple Cauliflower Medley. Top it with the fillet of Red Snapper slightly off-center and drizzle the turnip oil tightly around the dish. Garnish with two long, beautiful chives for presentation.

Comments are closed.