Wednesday, September 16, 2015

Bari-O Spaniards Kalamata Pimienta Cayena Crusted Red Snapper

This week Costco had a good sale on fresh Red Snapper, so I decided to make up a nice dish using fresh ingredients with a selection of European ingredients, such as capers and the Spanish Kalamata Olives.  

Funny thing though, I thought for sure there was a name to this dish, but after researching it, it appears to be my very own Signature Dish. 

Therefore - I gave it a name : Bari-O Spaniards Kalamata Pimienta Cayena Crusted Red Snapper with Caper Lemon Butter nappe and Jalapeño Aioli by Chef Bari

Even though all the steps are easy to do, it requires someone with medium experience in the kitchen. I would use this dish to impress your dinner guests. 

This creation of mine takes a little prep (mise en place).  But the actually dish is very quick to cook. So, like any other trained Chef, I did all my prep work in the morning.  Placed my ingredients in the fridge ready for making this quick evening dish along with Basmati Rice. 

Whew!  Went for a nap (I'm kidding!) 

Bari-O Spaniards Kalamata Pimienta Cayena Crusted Red Snapper with Caper Lemon Butter nappe and Jalapeño Aioli by Chef Bari 

FIRST STEP

JALAPEÑO AIOLI DRESSING 

Ingredients : 

2 egg yolks
1 1/2 cups of Grapeseed Oil ( If you have Olive Oil - the better. Grapeseed Oil is also very nice and quarter the cost of Olive Oil. Purchased at Costco)
2 cloves of fresh minced garlic
2 tablespoons of chopped Jalapeño's 
1 tablespoon of capers
1 teaspoon of mustard (Dijon mustard would be nicer - didn't have it) 
3 tablespoons White Vinegar 
A pinch of cayenne ( optional but not required) 
Salt and Pepper to taste 


Method

Place egg yolks, chopped jalapeño, capers, mustard, vinegar, minced garlic  into blender.  Blend it together on high.
Now, still blending add a stream of Grapeseed Oil to emulsify into the Jalapeño Aioli Dressing. 


STEP TWO: 

Prepare your garnishes.


Ingredients : 

1/4 Fresh Green Pepper - chopped small cut
1/4 Fresh Red Pepper - chopped small cut ( otherwise known as Brunoise)  
1/4 Fresh Red Onion - also Brunoise cut
1 Green Onion - rough cut ( medium pieces - see photo )
8 - 10 Kalamata Olives - sliced 
5-6 Jalapeño - also small cut

Method : 
Prepare as stated above and place in fridge until needed ( see Chef Bari's Photo - yup - that's me) 

STEP THREE : 

Prepare your Fresh Red Snapper 


Ingredients : 
2-4 Fresh Red Snappers
1 cup of flour
1/2 teaspoon of cayenne 
1/2 teaspoon of Dill 
A dash of salt and pepper



Method : 

Wash in cold water and then Dab with paper towel to remove excess moister.  Cut into smaller portions ( see my photos) and place on paper towel. 
Squeeze Fresh Lemon juice onto Snapper.
Prepare your flour as seen in my photo ( add cayenne, dill, salt and pepper as shown)
Now - begin flouring your Red Snapper as shown in my photo.  Set up paper towel and place floured Red Snapper on plate. Put in fridge until needed later. 



Now your mise en place ( Prep) is ready for later this evening.  Go have a rest and pat-yourself-on-the-back for a job well done.

BEGIN COOKING 

I'm thinking you want to start this dish 30 minutes before.  What I like to do, is greet my guests.  Have a nice drink with them, ( maybe two) pass around some quick appetizers. Then I'll head back into the kitchen, to begin my signature dish : 

Bari-O Spaniards Kalamata Pimienta Cayena Crusted Red Snapper with Caper Lemon Butter nappe and Jalapeño Aioli by Chef Bari 


FINAL STEPS :  PREPARING THE DISH

First - turn on the oven. Pre-heat to 400 degrees F 
Second - make your Basmati Rice as per in the instructions given
Third - bring out all the ingredients from your fridge. 
Fourth - LETS GET COOK'N ! 

Add Grapeseed Oil ( or canola oil) to frying pan of your choice. Place on medium heat. Add your already prepared Red Snapper - cooking each side to a nice golden brown. 

TIP :  Only cook 3 Snapper portions at a time. Otherwise your oil temperature will cool too fast and then it's a mess. You will end up with dredge oily fish.  Not good. 
Ok - So your Snapper is cooked evenly on both sides - nice and golden brown. ( Please see Chef Bari's Photos) 


Place in oven for 15 minutes ( 400 degrees F - as mentioned above - say what?  You forgot. No problem. Just preheat that oven before you place in your Snapper) 

Wipe your frying pan with paper towel to remove excess flour.  


Add a tablespoon of Butter and add your fresh garnishes ( see photo ) to frying pan ( medium high heat ) sauté veggies and garnishes for 3-5 minutes.  Don't over do it.  It's the freshness of these ingredients (  Green Pepper, Red Pepper, Red Onion, Green Onion, Kalamata Olives and  Jalapeños)  that add zest of freshness to your taste. Set to the side and keep warm.

NOW - Once your Snapper is done, begin preparing your Lemon Caper Butter.  Add your snapper to each plate for presentation. 

PREPARE LEMON CAPER BUTTER

Ingredients: 

1/4 stick of butter
1/2 Fresh Lemon
1 teaspoon minced capers ( if you are pressed for time - leave whole) 

Method : 

Using same frying pan, add butter and swirl. Place in capers. Keep swirling with one hand and squeeze in your fresh lemon.  Keep swirling.  

PRESENTATION METHOD: 

Nappe' (means to coat or drizzle) on top of each portion of Snapper. 

Add garnish veggies as shown in Chef Bari's Photo : 

FINAL STEP : Add a dob of my wonderful tasty Jalapeño Aioli Dressing - it makes the dish nice and creamy. 


Place on rice - voilà !  
If you like, adding asparagus to my dish, it will certainly top your presentation for sure. 

Serve to your hungry guests and let them know it's from the one and only Chef Bari.  Be sure to mention my cookbook: Canadian Recipes of the Great White North.  

Your guests will be impressed by the bursting of freshness of my inspirational dish. 

As a retired Canadian Chef, any sales from my cookbook sure helps! Much appreciated too. Thank you! Please pass along my recipes to your friends and family.  And of course, come over to Facebook and LIKE my Page: 


My goal is to get one million followers on Facebook - that would be nice ! 

Thanks once again















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