Grenobloise Red Snapper

Red Snapper

Grenobloise

Baked red snapper with an orange-garlic-green peppercorns- browned butter sauce, arugula & croutons.

Ingredients

Croutons

1 small French baguette

1 tablespoon grapeseed oil

1 tablespoon butter

Grenobloise

1-16 ounce red snapper filet, skin on

Note: Rinse the brine off the green olives and green peppercorns.

1 Navel orange

4 ounces unsalted butter, cubed (1 stick)

3 large cloves garlic-thinly sliced

Pitted green olives, about 10, sliced into 3rd's (Castelvetrano)

2-3 teaspoons green peppercorns (jarred/brined)

1 lemon, halved

Baby arugula, small handful

Sea salt

Oven proof food thermometer

Directions

Croutons

Depending on width of baguette, slice off about a 4-6 inch section then slice off the crusts. Slice into around 1/2 inch square croutons and measure out 1 cup.

Heat 1 tablespoon of oil in a skillet over medium temperature, add the croutons and start tossing them almost continuously. Reduce heat to med-low and continue tossing until they start to brown nicely. Add the butter and toss until browned and crunchy. You may need to remove pan from heat to prevent burning. Spread the croutons out onto a plate and let cool.

Grenobloise

Using a sharp knife, slice off the top and bottom of orange and then remove the peel. Slice in between the membranes and remove the flesh. Cut each segment into small pieces, reserving any juice. Set aside.

Add the butter and garlic to a skillet over medium temperature. Cook the garlic until lightly browned, spoon out and set aside. Continue cooking the butter, reducing temperature to med-low if pan is getting too hot. The butter will begin to sizzle and foam as the water cooks off. Stir frequently to prevent the milk solids from sticking and burning. Once the sizzle quiets down and the butter is a golden amber color, remove from heat, add orange pieces and any juices, olives, green peppercorns, reserved garlic and squeeze half of the lemon over top. Season with a pinch or two of salt and sprinkle the arugula over the top. Set aside and prepare the red snapper.

Red Snapper

Note: If not using fresh red snapper, I recommend soaking the filet in salted, cold water for 10-15 minutes to remove any impurities. After soaking gently rinse 2-3 times to remove any salt.

Pat dry the filet very well with paper towels and season both sides with salt. Heat 2 tablespoons of cooking oil in a large non-stick pan over medium-high temperature. Once hot add the fish filet skin side down and place a cooking press or small skillet on top to keep filet flat during cooking. Cook 3-5 minutes until the bottom edges are lightly browned and the skin is crispy, 3-5 minutes. Remove from heat and add to a oval cast iron gratin dish or other baking dish. Preheat oven to 375F.

Insert the thermometer into the thickest part of the filet, place in the center of oven and bake until thermometer reads 143F. Remove from oven, toss the croutons with the warm (reheat) Grenobloise sauce, pour over baked fish and serve. Pair with boiled red potatoes.