WHAT TO DO
1. Preheat oven to 350°. Season red snapper with creole seasoning and set aside.
2. In a large cast iron skillet, add oil and bring to medium-high heat, add fish skin side down, sear until fish becomes crispy, turn fish over and cook for 2-3 minutes. Remove fish from skillet, place on a baking pan and roast in oven for 6-8 minutes until tender and flaky. Remove from oven and let rest.
3. In the same cast iron skillet, add butter, onions and garlic. Cook and stir until fragrant about 2-3 minutes. Add collards and cook for 3-5 minutes. Stir in rice and season with creole seasoning to taste; set aside.
4. In a cast iron skillet on medium heat add butter and Tasso ham. Cook for 2-3 minutes then add flour. Stir until gravy base starts to brown, 5-7 minutes, then season with salt and pepper.
5. Slowly stream in ½ c. chicken stock, whisking constantly until base starts to thicken, add more stock depending on your desired thickness. Season gravy with creole seasoning to taste. Serve over red snapper and collard green rice. Garnish with sliced baby tomatoes.
- 2 filet of red snapper, skin on
- 1 tbsp. creole seasoning
- 2 tbsp. olive oil
- 2 tbsp. unsalted butter
- ¼ piece yellow onion, diced
- 1 tbsp. fresh garlic, minced
- 5 collard green leaves, stemmed and chopped
- 2 c. ready cooked brown rice
- 1/3 c. low sodium chicken stock
- Kosher salt and ground black pepper
- 6 baby tomatoes, sliced
- 3 tbsp. unsalted butter
- 12 c. Tasso ham, diced
- 3 tbsp. all purpose flour
- 1 pinch Kosher salt
- 1 pinch of fresh ground black pepper
- 2 c. warm low sodium chicken stock
- Creole seasoning
- Heat olive oil in grill pan
- Season fish with salt and pepper on both sides
- Sauté fish in heated pan, 2 minutes per side
- Tear up greens, discarding the stems
- In separate pan, heat 3 tablespoons oil butter blend
- Sauté onion and greens in olive oil butter blend
- When greens are wilted, add half & half, garlic, and tomatoes to pan and continue to cook on low heat.
- In a small bowl, toss parsley with olive oil, salt and pepper to taste
- To serve, place fish on creamed greens and top with parsley
- One 6-ounce Red Snapper Filet
- Salt and pepper to taste
- 1 tablespoon olive oil
- 3 tablespoons olive oil butter blend
- ¼ cup chopped red onion
- ½ bunch kale
- ½ bunch rainbow swiss chard
- ½ cup half & half
- 2 teaspoons minced garlic
- 1 small tomato, diced
- 2 tablespoons parsley, whole leaves
Memphis Roots , Chef Jeff Henderson, Aired on Fri 4/3
Red Snapper, Memphis Roots
The Back Story
Meet the Guest Stars
Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)