Special Recipes
By Carole Kotkin

Yellowtail Snapper with Brown Butter, Rum & Mango
adapted from a recipe by
Chef Mark Militello
Mark's Las Olas, Fort Lauderdale, Florida

Fish alternatives: other snappers, grouper, halibut or haddock


6 snapper fillets, 6-8 ounce each, skin on
Salt and freshly ground black pepper
2 cups all-purpose flour
1/2 cup clarified butter
1/2 cup unsalted butter
1/2 cup macadamia nuts, coarsely chopped
1 tablespoon julienned fresh ginger
1 cup diced fresh mango
3/4 cup loosely packed fresh mint leaves
1/3 cup dark rum
Run your fingers over the fish fillets, feeling for pin bones, and remove any you find with pliers. Take care not to pierce the skin. If the fillets have skin, score them on the diagonal through the skin side 3 times with a sharp knife. Season the fish with salt and pepper. Lightly dust the fillets with flour, shaking off the excess.

Heat the clarified butter in a large, nonstick frying pan. Sauté the fish, starting skin-side down, until nicely browned and just opaque through, about 3 minutes per side. Transfer the fish to plates or a platter.

Add the remaining butter to the pan and cook until browned. Add the nuts, ginger, mango and mint leaves and sauté for 1 minute. Whisk in the rum and bring to a boil. Correct the seasoning, adding salt and pepper to taste.

Spoon the sauce over the fish and serve immediately. Serves 6.

Pair with a weighty rosé Champagne





Article first published in The Wine News

 

Food Editor Carole Kotkin is a Miami-based cooking instructor and consultant who co-authored Mmmmiami - Tempting Tropical Tastes for Home Cooks Everywhere. It provides clear, simple directions for 150 dishes, from the simple (good old Key Lime Pie) to the sublime (Coconut Mahi-Mahi with Passion Fruit Sauce). The wide array of flavors is especially wonderful and startling to those used to monocultural cooking; Miami cuisine is the product of many generations of interbreeding and hybrid vigor. Click on the link below for more details or to order.

Mmmmiami : Tempting Tropical Tastes for Cooks Everywhere

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Eat Your Vegetables!
Pairing Wine with Plant-Based Cuisine
By Carole Kotkin & Fred Tasker

 

All articles courtesy of The Wine News