6 Minute Meal: Audrey Claire's Red Snapper

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Wednesday, October 23, 2019
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Alicia Vitarelli heads to Audrey Claire in Rittenhouse Square for the recipe for Red Snapper with Heirloom Tomato Cucumber Salad & Citrus Tarragon Butter.

The Meal: If you're looking for a dinner that's fast, delicious and healthy, a fish dish is hard to beat.

Alicia Vitarelli heads to Audrey Claire in Rittenhouse Square for the recipe for Red Snapper with Heirloom Tomato Cucumber Salad & Citrus Tarragon Butter.

Snapper

Heat oil in pan on medium heat

1 fillet red snapper, lightly seasoned with salt

Sear 2-3 minutes skin side down

Chef Tip: Press down on snapper in pan for several seconds to get a nice crisp on the skin

Flip and sear for another minute

Tomato Cucumber Salad

Chef Tip: prepare the salad while the snapper is cooking

1 heirloom tomato diced

Chef Tip: Always serve tomato at room temperature for maximum flavor

1 cello cucumber, de-seeded & diced

Chef Tip: Use a small spoon to scoop the seeds out of the cucumber

Mix in Bowl

For Dressing:

0.5 cup sherry vinegar

0.5 cup EVOO

4 oz honey

Mix and add to bowl with cucumber and tomoatos

Add salt & black pepper to taste

Chef Tip: For added flavor, mix in fine chopped mint

Chef Tip: Make dressing ahead of time and store in the refrigerator so flavors can marinate

Citrus Tarragon Butter Sauce

Chef Tip: Make & store sauce ahead of time. It can be used to enhance a variety of dishes

0.5 pound unsalted butter

3 cloves garlic

2 oz spanish onions

3 egg yolks

1 cup sherry vinegar

1 lemon (juice only)

1 tsp cayenne pepper

Saute onion and garlic till soft

Reduce heat to low and add butter

Cool and then put in vitamix, food processor or blender and mix on low speed

Add egg yolks then sherry vinegar, lemon juice & cayenne pepper

Season with salt & pepper to taste

When sauce is finished, add chopped tarragon.

To Plate:

Slather a generous spoon full of citrus tarragon butter sauce on bottom of plate

Add cucumber tomato salad

Top with seared red snapper filets

Chef Tip: Garnish with micro greens to elevate the flavor & presentation

Chef Tip: Serve with a glass of white wine

The Deal: Mention you saw this segment on 6abc and Audrey Claire will give you a complimentary dessert with your entrée purchase. Offer good through Saturday, October 26

Audrey Claire

20th & Spruce, Philadelphia, PA 19103

https://www.audreyclaire.com/