Sunday, December 22, 2013
Rose Snapper with Seabeans, Lollipop Kale, Cranberry Beans, Pink Lemon Butter Sauce
I was out Christmas shooping in NYC and stopped by Mario Batali's Italian shopping Mecca, Eataly. They literally have everything Italian and amazing meat, produce and fish sections. I saw this reddish pink fish and inquired what it was. I forget excatly what he said but the fishmonger told me it was a variation of snapper. I decided to go with it and add some other exotic ingredients to come up with a little something different.
Rosatto Snapper with Exotic Vegetables
1 fliet - Rosatto snapper (or any snapper)
1 handfu1 - seabeans or sea asparagus
10 pods - cranberry beans
3 heads - lollipop kale (a small head of baby kale)
1 - pink lemon
2 - tablespoons butter
1 teaspoon - fresh marjoram
Blanch the seabeans and kale for about 2 minutes in boiling water then ice bath. In the same pot cook the shelled cranberry beans for 20 minutes. Sear the snapper skin side down in a large saute pan until the skin is crispy. Place the whole pan in a 350 degree oven for 10 minutes. For butter sauce just melt butter in a small pan, add a teaspoon of pink lemon juice and fresh marjoram and let cook for 3 to 4 minutes. Spoon over the top. Buon appetito!!