The Chef: Paul Castronovo
The Dish: Snapper Castronovo
Ingredients:
6-8 Snapper fillets
2 cups all-purpose flour
kosher salt and pepper to taste
For Sauce
4 Tbs. canola oil (2 per pan)
1 cup diced tomatoes (fresh or canned)
1 Tbs. anchovies
2 Tbs. capers
2 Tbs. garlic (1 Tbs. for each pan)
2-3 Tbs. shallots, diced
1/4 cup Kalamata olives
1 Tbs. Italian seasoning
1/2 cup white wine
1 Tsp. crushed red pepper flakes (to taste)
Juice of half a lemon
Method of Preparation:
– Start by seasoning all-purpose flour with kosher salt and pepper to taste. Flour some snapper fillets.
– Put canola oil in two pans and get them both hot. Put chopped garlic in both pans and sauté- but be careful not to burn the garlic!
– In the sauce pan….add anchovies and chopped shallots. Sauté for a minute or so, then add Kalamata olives. Stir and pour in white wine…and chopped tomatoes and let simmer.
– In the other pan, put in the snapper filets. Be careful not to crowd them. Cook on medium high heat for a couple of minutes on each side.
– Back to the sauce- add capers … Italian seasoning… and crushed red pepper. Continue simmering.
– Flip the snapper fillets…add a fresh lemon juice and more wine.
– When the sauce has simmered for 15 minutes or so… give it a taste.
add some salt if it needs it. When the fish is golden brown- it’s ready to plate!
To Plate:
– Put the snapper fillets on a plate then top with the sauce…
Garnish with lemon zest- some lemon juice… and some fresh basil.
Serving Suggestion: Castronovo Vineyards Pecorino (or your favorite white wine)
Serves: 6 (depending on the size of the fillets)
Copyright 2024 Sunbeam Television Corp. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.