Snapper

Gumbo File Broth with Rice and Seared Snapper | 0 Comments
From Gumbo with Seared Snapper, Aired on Mon 8/17
Chef Jeff Henderson, Fish, Snapper, Gumbo, Palmetto
Instructions

WHAT TO GET

Gumbo file broth

1 link smoked beef sausage, diced

1 quart chicken stock

¾ cup diced okra

½ cup small diced yellow onion

½ cup small diced celery

½ cup small diced bell pepper

1 herb bundle

1 jalapeno sliced into 4 pieces

½ cup sliced crimini mushrooms

1 tablespoon file powder

1 small diced creole tomato

½ parsley bunch’s leaves

2 tablespoons minced garlic

1 teaspoon salt

1 teaspoon pepper

1 teaspoon cajun seasoning

2 tablespoons olive oil

 

seared snapper

2 filets of red snapper, skin on and cut into 1.5 x 1.5 inch strips

2 teaspoons salt

2 teaspoons pepper

2 teaspoons cajun seasoning

rice

1 cup of rice

2 cups of chicken stock

1 bay leaf

1 teaspoon minced garlic

1 teaspoon salt

1 tablespoon olive oil

⅓ cup small diced onion

1 tablespoon butter

WHAT TO DO

gumbo file broth

1.    heat olive oil in dutch oven on high heat

2.   saute trinity, smoked sausage, garlic, salt, pepper, cajun spice, file, mushroom until veggies/meat brown

3.   stir in 1 Quart chicken stock

4.   drop in herb bundle

5.    simmer for 25 minutes then add okra and tomato

rice

1.    Heat olive oil, butter, garlic and onion in small pot

2.   saute until browned

3.   add stock and bring to simmer

4.   add rice, stirring occasionally until liquid is dissolved

fish

1.    preheat oven to 350 degrees

2.   evenly rub salt, pepper, and cajun seasoning all over fish

3.   bring oil to high heat

4.   place fish skin side down and sear for 1 minute then finish in oven

presentation

1.    ladle broth into bowl

2.   top with fish

3.   garnish with small diced tomato and sliced okra

4.   serve rice on side

Ingredients
  • 1 link smoked beef sausage, diced
  • 1 quart chicken stock
  • ¾ cup diced okra
  • ½ cup small diced yellow onion
  • ½ cup small diced celery
  • ½ cup small diced bell pepper
  • 1 herb bundle
  • 1 jalapeno sliced into 4 pieces
  • ½ cup sliced crimini mushrooms
  • 1 tablespoon file powder
  • 1 small diced creole tomato
  • ½ parsley bunch’s leaves
  • 2 tablespoons minced garlic
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon cajun seasoning
  • 2 tablespoons olive oil
  • 2 filets of red snapper, skin on and cut into 1.5 x 1.5 inch strips
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 2 teaspoons cajun seasoning
  • 1 cup of rice
  • 2 cups of chicken stock
  • 1 bay leaf
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • ⅓ cup small diced onion
  • 1 tablespoon butter
The Back Story

WHAT TO GET

Gumbo file broth

1 link smoked beef sausage, diced

1 quart chicken stock

¾ cup diced okra

½ cup small diced yellow onion

½ cup small diced celery

½ cup small diced bell pepper

1 herb bundle

1 jalapeno sliced into 4 pieces

½ cup sliced crimini mushrooms

1 tablespoon file powder

1 small diced creole tomato

½ parsley bunch’s leaves

2 tablespoons minced garlic

1 teaspoon salt

1 teaspoon pepper

1 teaspoon cajun seasoning

2 tablespoons olive oil

seared snapper

2 filets of red snapper, skin on and cut into 1.5 x 1.5 inch strips

2 teaspoons salt

2 teaspoons pepper

2 teaspoons cajun seasoning

rice

1 cup of rice

2 cups of chicken stock

1 bay leaf

1 teaspoon minced garlic

1 teaspoon salt

1 tablespoon olive oil

⅓ cup small diced onion

1 tablespoon butter

WHAT TO DO

gumbo file broth

1.    heat olive oil in dutch oven on high heat

2.   saute trinity, smoked sausage, garlic, salt, pepper, cajun spice, file, mushroom until veggies/meat brown

3.   stir in 1 Quart chicken stock

4.   drop in herb bundle

5.    simmer for 25 minutes then add okra and tomato

rice

1.    Heat olive oil, butter, garlic and onion in small pot

2.   saute until browned

3.   add stock and bring to simmer

4.   add rice, stirring occasionally until liquid is dissolved

fish

1.    preheat oven to 350 degrees

2.   evenly rub salt, pepper, and cajun seasoning all over fish

3.   bring oil to high heat

4.   place fish skin side down and sear for 1 minute then finish in oven

presentation

1.    ladle broth into bowl

2.   top with fish

3.   garnish with small diced tomato and sliced okra

4.   serve rice on side

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

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)

The Back Story

Ingredients

·      1 Red Snapper filet

·      1 lemon, juiced

·      3 garlic cloves, minced

·      ½ cup olive oil

·      1 sprig rosemary

·      2 tablespoons parsley

Method

-      Whisk together lemon juice, minced garlic olive oil, chopped rosemary and parsley to make the marinade

-      Pour some of the marinade over the fish and place on top of the grill

-      Grill the fish for 10 to 13 minutes on a barbeque or stove top grill until flakey

-      After the fish has cooked, drizzle more of the marinade on top and garnish with a lemon

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

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)

Smoked Red Snapper Fillet with White Wine Sauce | 1 Comment
From Skirt Steak Fajita Wrap, Aired on Wed 10/15
Chef Jeff Henderson, Snapper, White Wine Sauce
Instructions

Method

-       Score the skin side of snapper filet 3 times on the bias and season with salt and black pepper and 2 sprigs of tarragon

-       Take hickory chips out of water and place in stove top smoker over medium-high heat

-       Place snapper onto stove top smoker and smoke for 12 to 15 minutes

-       Heat olive oil butter blend in a cast iron skillet over medium-high heat

-       Add potatoes, leeks and garlic and cook for 3 to 5 minutes until potatoes are a golden brown

-       Add wine to skillet and deglaze the pan for 2 to 3 minutes till alcohol has evaporated

-       Add 1 sprig of tarragon, low-sodium chicken stock, sweet peas and tomatoes and cook for 2 to 3 minutes

-       Plate vegetable mix and serve with Snapper

Ingredients
  • 2 Snapper Filets
  • 4 cups Hickory Chips, submerged under water
  • 3 sprigs chopped tarragon
  • ½ cup halved baby red bliss potatoes
  • 2 tablespoons minced garlic
  • 3 tablespoons leeks, white part julienned
  • 4 ounces olive oil butter blend
  • 1 cup white wine
  • 3 tablespoons low-sodium chicken stock
  • 1 tablespoon chopped parsley
  • 1/3 cup sweet peas
  • 2 tablespoons chopped tomato
  • Salt and pepper to taste
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