Makes 6 servings
For the Jumbo Lump Crab, Orange, & Fennel Slaw:
½ cup jumbo lump crab
¼ cup cilantro, leaves
¼ cup cucumber, sliced thin
¼ cup orange segments
¼ cup fennel, sliced thin
1/8 cup red onion, sliced thin
2 tbsp. orange juice
1 tbsp. grapefruit juice
1 tbsp. lemon juice
6 tbsp. extra virgin olive oil
1 tsp. kosher salt
1 tsp. black pepper, coarse ground
Place all ingredients in a bowl and lightly combine. Season to taste.
Ancho-Lime Butter:
¼ cup ancho chilies
2 limes, zest only
½ lb. butter
Allow the butter to soften at room temperature. Rehydrate the chilies in hot water for ten minutes; remove from water and drain. Remove the seeds from chilies and grind chilies to a paste. Zest limes with a microplane, removing the green part only. Combine the lime zest and chilies with butter in a mixer, and whip on high until well combined. Roll the butter into a log using waxed paper and place in refrigerator until needed.
Roasted Sweet Pepper & Yellow Tomato Sauce:
¼ cup yellow tomato, chopped
¼ cup roasted yellow pepper, diced
¼ cup sweet onion chopped
2 tbsp. garlic, minced
2 tbsp. vegetable oil
¼ cup white wine
¼ cup sherry
2 tsp. Tabasco
1 tsp. white pepper
2 tbsp. kosher salt
Sauté the onions in the vegetable oil over medium heat until translucent, then add garlic and sauté five more minutes (do not burn garlic). Turn heat to high and deglaze with wine and sherry; reduce by fifty percent. Combine remaining ingredients and cook for 15 minutes at a slow simmer. Purée sauce in blender until smooth. Season to taste.
Assembly:
6 pieces of 7 ounce snapper
1 cup baby sweet peppers, sliced into rings
Jumbo lump crab, orange, & fennel slaw (see recipe above)
Ancho lime butter (see recipe above)
Roasted sweet pepper and yellow tomato sauce (see recipe above)
2 tbsp. butter
Sauté snapper until golden brown over medium heat, then turn and place a ¼ inch slice of ancho-lime butter on top. Cook to an internal temperature of 140ºF. Sauté the sweet pepper rings on high heat and season to taste.
To serve, place peppers in the center of each plate (serves six) and put snapper on top. Top the snapper with slaw and drizzle the tomato sauce around the edge of the plate.
