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

Menu Development
usa map regions

From global flavors to clean labels, it’s clear that some buzzworthy noncommercial menu trends are universal. But FoodService Director ’s 2016 surveys have revealed some noteworthy differences within segments in the Northeast, South, Midwest and West regions. We combed through data from our College and University Census, Hospital Census and Long-Term Care/Senior Living Census for the most surprising variations in menu trends and expectations.

1. Plant-based dishes are on the rise at Midwestern colleges and universities

Seventy-seven percent of C&U operators in this region say...

Industry News & Opinion

Ithaca College is turning to new solutions to address overcrowding at a dining hall that is already understaffed, The Ithacan reports .

The Ithaca, N.Y., school's Terrace Dining Hall has seen a large influx of students this year after being renovated, causing lines to wrap around the dining hall.

To ease congestion, Sodexo Area General Manager Jeffrey Scott told The Ithacan that the eatery has added a separate entree line, as well as signage displaying menu items at less-crowded food stations in an effort to draw students to the other side of the dining hall.

The...

Menu Development
mac cheese pizza

Anybody think the popularity of mac and cheese has played out? Anyone?

More likely, foodservice directors are trying to bake new life into the comfort staple by tweaking the presentation and components. Here’s a snapshot of how that rejuvenation effort looks in streetside restaurants.

Industry News & Opinion

Noncommercial foodservice operations and other employers would be spared from costly new overtime pay regulations if 21 states succeed in the legal challenge they jointly filed yesterday.

The lawsuit asks the U.S. District Court for the Eastern District of Texas to set aside the rules, which are scheduled to take effect on Dec. 1.

If the court rejects the request, restaurants and other businesses will be required after that date to pay overtime to any salaried employee who works more than 40 hours in a week and earns less than $47,476 on an annual basis.

The...

FSD Resources