Whole Steamed Snapper/ Traymore by Michael Schwartz

(WSVN) - A South Florida chef serves up a meal he hopes you fall for hook, line and sinker. Time to grab a Bite with Belkys.

The Chef: Jorge Negron
The Restaurant: Traymore by Michael Schwartz, Miami Beach
The Dish: Whole Steamed Snapper

1 ea. whole snapper (deboned)
4 oz shiitake mushrooms
3 oz ginger broth (sliced ginger root, garlic, grapeseed oil sake. Boil in pot, then add water after alcohol is cooked out. Lower temp and simmer for 10-15 minutes. Strain.)
0.15 oz beet sprouts
0.75 oz mushroom marinade (coconut amino acid, soy sauce, molasses, mirin, rice vinegar palm sugar spicy sesame oil)
1 ea. lemon (sliced)
3 oz ginger root

Method of Preparation:

  • Preheat oven to 400 degrees.
  • De-bone whole snapper and season with salt and pepper, then stuff with lemon and ginger (slightly crushed).
  • Wrap prepared fish in aluminum foil and cook approximately 25 minutes until fish is cooked through. Foil will substitute for steam oven and create the same effect for the fish.
  • While the fish is cooking, sauté the mushrooms and dress them with the marinade.

To Plate:
Place fish on plate, add roasted shiitake mushrooms and ginger broth. Garnish with beet sprouts.

Traymore by Michael Schwartz
(COMO Metropolitan Miami Beach)
2445 Collins Ave.
Miami Beach, FL 33140

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