Pan-Seared Snapper with Rosé-Infused Celery Root Gnocchi/ Ilios, Fort Lauderdale

(WSVN) - It’s a type of wine you may not consider cooking with, but it really brings out the flavor of a certain fish. That’s what’s cooking, as we grab a Bite with Belkys.

The Chef: Nicole Rhone
The Restaurant: Ilios, Fort Lauderdale
The Dish: Pan-Seared Snapper

4 oz filets snapper
2 tbsp olive oil
3 bulb onions
1 tomato – cut into wedges
1/4 cup onion
2 tbsp minced garlic & shallots (divided use)
1 lemon
1/3 cup rosé
1/3 cup chicken stock (add more if sauce dries out)
1/2 tbsp capers
1 tbsp butter
salt/pepper to season/taste

1 pkg potato gnocchi (follow directions for boiling); make your own directions below
1 cup mushrooms (your choice)

Method of Preparation:


  • The snapper is cooked very simply.
  • Season with salt and pepper.
  • Sear skin side down for 5 minutes, then finish in a 350 degree oven for an additional 6 minutes.


  • In a potato ricer, combine cooked Idaho potatoes and celery root.
  • Once cooled, place on a table with AP flour, eggs, nutmeg, salt and pepper.
  • Keep adding flour until mixture holds together.
  • Cut the dough into several pieces then roll out to the desired thickness.
  • Once rolled, cut into small pieces and boil in salt water until the gnocchi starts to float.


  • In a pan, sear the bulb onions until slightly golden brown on each side.
  • Add sliced shallots, garlic, onion, tomatoes, capers and deglaze with rosé.
  • Bring to a simmer then add chicken stock. Simmer for 7 minutes.
  • Add the juice of 1 lemon and simmer for another minute or 2. Taste and add salt and pepper, if needed.

All together:

  • In a sauté pan, add oil, sliced shallot and garlic and sauté slightly.
  • Add the mushrooms, then the cooked gnocchi.
  • Add the sauce and finish with fresh cilantro and a little butter.

To Plate:
Plate the gnocchi mixture, then top with the fish. Finish with microgreens.

(inside Hilton Fort Lauderdale Beach Resort)
505 N Fort Lauderdale Beach Blvd.
Fort Lauderdale, FL 33304

Check out this recipe and more from Ilios at Seaglass- A Greater Fort Lauderdale Rosé Experience:

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