By Executive Chef Ian Schnoebelen More on Mariza... Serves 2 Ingredients: 1 + 1/2 lb. red snapper 1 tsp. olive oil 1 tsp. chopped garlic 2 cups kale splash of white wine salt and pepper to taste flour for dredging enough oil to fill a deep fryer seasoning to taste pickled beets and lemon wedges for garnish
Method:
- Prepare the snapper by removing scales, guts, fins and gills.
- Add oil to deep dryer and pre-heat to 350°. Season and dredge fish in flour. Fry until fully cooked about 5 minutes.
- While fish is frying, heat small skillet, add 1 tsp olive oil, 1 tsp chopped garlic, 2 cups of kale, a splash of white wine, and salt and pepper to taste. Cook for a few minutes. Place on plate with a slotted spoon, leaving remaining liquid behind.
- Place fried fish on top and garnish with pickled beets and lemon wedges.
- Breadcrumbs should be added to desired stiffness. Be careful while adding the breadcrumbs because you do not want the cakes too stiff or to become dry. Make sure to cool down the finished product. Once cooled, form into 2 oz. cakes. Deep fry in 350-degree oil for about three to five minutes or until golden brown.
- Serve with Steamboat’s homemade remoulade sauce.
