Crispy Red Snapper with Eggplant Agrodolce
Serves: 4
Ingredients
- 1 sweet onion, chopped
- 1 large eggplant, diced, salted and drained
- 2 tablespoons balsamic vinegar
- 4 tablespoons blanched orange zest
- 4 tablespoons orange juice
- 4 tablespoons pine nuts
- 1 tablespoon sugar
- pinch of crushed red pepper flakes
- 2 tablespoons chopped chives
- salt and pepper
- olive oil
- 8 fingerling potatoes, boiled
- 2 teaspoons chopped parsley
- 1 tablespoon butter
- 1 tablespoon chicken stock
- salt and pepper
- 4 red bell peppers
- 1 teaspoon paprika
- 2 tablespoons butter
- salt and cayenne pepper
- 2 tablespoons canola oil
- 4 5- to 6-ounce red snapper fillets, skins on
- 1 cup rice flour batter (preceding recipe)
Rice Flour Batter for Snapper:
- 1/2 cup rice flour
- 1/2 cup water
- 2 tablespoons baking powder
- salt and cayenne pepper
Directions
- Heat a heavy skillet and sweat onions in olive oil until translucent.
- Add eggplant and saute until soft and golden.
- Deglaze with orange juice and vinegar, and cook away liquid.
- Add orange zest, pine nuts, pepper flakes and sugar.
- Salt and pepper to taste.
- Add chives.
- Warm potatoes with butter, stock, parsley and salt and pepper to taste.
- Remove seeds from bell peppers.
- Cut peppers into 1-inch pieces.
- Puree in an Oster® food processor, then strain through a cheesecloth.
- Measure out 1 cup of resulting juice.
- Add paprika.
- Reduce by two-thirds and finish with butter, salt and cayenne to taste. Set aside.
- Preheat Oster® toaster oven to 400°.
- Heat oil in a heavy nonstick skillet.
- Dip fish fillets in rice flour batter and cook on stove, skin side first, until golden brown.
- Finish for 3 minutes in oven.
Rice Flour Batter for Snapper:
- Mix ingredients, adding salt and cayenne to taste.
- Place potatoes on a plate.
- Top with fish.
- Add eggplant mixture and drizzle with red pepper reduction.
