Vanilla Seared Yellowtail Snapper

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
8

Coconut and vanilla turn yellowtail snapper into a mouth-watering feast. Passionfruit coulis and taro add to the tropical appeal.

Ingredients

2 tbsp. lime juice
1 clove garlic, crushed
2 lb. stone crab meat
1 red bell pepper, brunoise
1 yellow bell pepper, brunoise
1 serrano pepper, brunoise
4 scallions, sliced on the bias
2 tbsp. grapeseed oil
1 tbsp. ginger, minced
1 tbsp. cilantro, chopped
1 tbsp. dill, chopped
2 tbsp. coconut milk
1 cup passionfruit concentrate
3⁄4 cup simple syrup
3 lb. taro root, peeled, diced
6 oz. coconut milk
4 oz. toasted coconut
6 oz. butter
2 vanilla beans
6 oz. vanilla liqueur
8 6-oz. yellowtail snapper filets
Grapeseed oil, as needed Sesame seeds and toasted coconut for garnish

Steps

1. Prepare stone crab salpicon: In a large bowl, whisk together lime juice and garlic. Add next 10 ingredients and combine. Reserve chilled.

2. In a food processor, combine passionfruit concentrate and 1⁄2 cup simple syrup. Add more syrup as needed to taste. Reserve.

3. In a large pot, cover taro with water and bring to a boil; cook until tender. Drain and rice through a food mill. Fold in coconut milk, toasted coconut and butter. Reserve.

4. In a bowl, split and scrape vanilla beans; add vanilla liqueur and whisk. Place snapper filets in hotel pan and pour vanilla mixture over; marinate 15-20 min. In a skillet over medium-high heat, add oil and sear filets on both sides until done.

5. Mound hot taro in the center of a plate, top with snapper and finish with approx. 3 oz. stone crab salpicon. Nap plate with passionfruit coulis; garnish with sesame seeds, toasted coconut and a stone crab claw.

Source: Recipe from Chef Jeannie Pierola

More From FoodService Director

Ideas and Innovation
food snap

We started a 50-member vegan team in response to students expressing the need for more vegan options. Between our monthly meetings, students are asked to take photos of foods they eat in and out of the dining halls to give us a true picture of the kinds of things they like and the kinds of foods that cause disappointment. This exercise has sparked a lot of conversation and given us more insight into what we could do better.

Ideas and Innovation
hybrid worker

Some of our employees can work four 10-hour days. It’s really helped with balance. We’ve also created a lot of hybrid positions, such as a personal services assistant and foodservice worker role. It allows workers to pick up more shifts and cover both positions.

Ideas and Innovation
cheeseburger

We set up an interactive collaboration with our dietetics department where students worked with our culinary team to test how recipes are imagined and produced. One of the recipes they came up with was a barbecue tempeh sandwich, which they believed was a great option for vegan students across campus. We added the sandwich to our On the Go program and then expanded it to our vegan station on campus due to its success.

Ideas and Innovation
salad bowl

We have reorganized our salad bars to not only include the traditional DIY salad ingredients, but also several daily entree salads. Our students requested 32-ounce heavy glass salad bowls that have been wildly popular. The big bowls allow students to load up on their favorite salads and customize with additional ingredients from around the servery. We have seen a significant surge in usage that cuts across all groups, including athletes.

FSD Resources