The Chef & Co-Owner: Dena MarinoThe Restaurant: MC KitchenThe Dish: Snapper with roasted Brussels sprouts


4 each 6 oz. mangrove red snapper filet, skin on8 oz. of extra virgin olive oil1/4 lb of bacon, thick cut1 lb. of Brussels sprouts, sliced thin1 Tbs of unsalted butter2 Granny Smith apples, cut in small squares3-4 garlic cloves, mincedjuice of 1 Meyer lemon2 pinches of sea salt2 pinches of black pepper3 Tbs of white truffle oil1/2 Tbs of fresh Italian parsley, finely chopped

Method of Preparation:

-Start by seasoning the snapper with sea salt and black pepper.

-Then, sear the fish, skin side down, in a hot pan with olive oil.

-Finish cooking the snapper in a 425 degree oven for about six minutes.

-Next, in another hot pan with oil cook chunks of bacon.

-After, toss in sliced Brussels sprouts, butter, Granny Smith apples and garlic. Make sure to season with salt and pepper.

-Then, add a squeeze of Meyer lemon juice.

-Finish with a drizzle of white truffle oil and fresh parsley.

To Plate:

Serve the Brussels sprouts and top it with the fish. At the restaurant, they garnish with Meyer lemon zest.

Serves: 4

Serving Suggestion: Beer

MC Kitchen4141 NE 2nd Ave, Ste 101AMiami, FL 33137(305) 456-9948

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