In the Kitchen: The Summit Club's Sauteed Filet Of Snapper - - Tyler, Longview, Jacksonville |ETX News


In the Kitchen: The Summit Club's Sauteed Filet Of Snapper

Sauteed Filet of Snapper

With Shrimp and freshly chopped Vegetable Garnish

Accompianed by Cilantro Mashed Potatoes


6-8 oz. piece of filet of red snapper

 (may also use cod filets, mahi mahi, orange roughy or any other white fish).

2 large shrimp - peeled and deveined

Vegetable Garnish:

3 oz. olive oil

2 oz. each of red, green and yellow bell pepper

2 oz. of diced tomato (seeded)

1 clove garlic - chopped

½ oz fresh cilantro - roughly chopped

Juice of 2 limes

Salt & Pepper to taste

In a medium size skillet, heat ½ oz of the olive oil.  Sautee the filet of fish 2 minutes per side.

Cilantro Mashed Potatoes

½ oz of chopped cilantro

1 pound of new potatoes - boiled

½ cup of heavy cream

½ cup of grated cheddar cheese

2 oz of butter

Salt & Pepper to taste

Drain potatoes and mix with a mixer,  add cream, butter, cheese, cilantro, salt and pepper.


Heat  ½ oz of olive oil and cook shrimp until pink.


Place ½ cup of the cilantro potatoes on the center of the plate.  Lay fish over the potatoes and top with fresh vegetable garnish.  Position cooked shrimp on top of fish and garnish.

Powered by Frankly