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