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

Sponsored Content
green smoothie

From DanoneWave Away From Home.

Not so long ago, finding non-dairy milk in a supermarket dairy case was a challenge. But these days, that aisle is bursting with plant-based beverage choices—cow’s milk alternatives crafted from soybeans, nuts, grains or coconut, as consumer demand for these beverages has grown exponentially. According to Euromonitor, worldwide sales of non-dairy milk alternatives more than doubled between 2009 and 2015.

Millennials and Gen Zers, many of them already accustomed to drinking dairy alternatives at home, expect to see some of those same choices...

Industry News & Opinion

George Washington University in Washington, D.C., is adding an additional $200 in dining dollars to each student's dining plan this fall, The GW Hatchet reports.

The boost comes just a year after the university switched to an open-format dining plan that allows students to spend their entire meal fund off campus; allowed venues include about 90 grocery stores and restaurants.

While students support the new plan, they are concerned about dining affordability. In conjunction with discounted meal deals that were implemented last semester, school officials hope the extra $200...

Ideas and Innovation
breakfast restaurant food

This March, past FSD of the Month Randy Lait and his team gave the FoodService Director staff a tour of the operations at North Carolina State University. During our visit, Randy shared how data is affecting their menu creation and menu mix. At the university, they’re encouraging chefs to use big data—and not just gut feelings—to inform menu decisions.

Every foodservice operator wants to offer more contemporary items in order to please their customer base and keep chefs challenged and engaged. Many chefs make those decisions based on their own tastes, or what’s exciting them at the...

Ideas and Innovation
french press

While a French press isn’t a tool found in most noncommercial kitchens, operators might want to think twice about multiple uses for this fancy coffee maker. Staff at the Hard Rock Cafe are using the French press to muddle fruit and alcohol for their mixed drinks, while at Chicago bar Moneygun, bartenders use a French press to blend spices and tea for hot toddys.

FSD Resources