Seared Hog Snapper
4 Hog snapper fillets
4 oz. red bell pepper cut ½ inch dice
4 oz. green bell pepper cut ½ inch dice
4 oz. Spanish onion cut ½ inch dice
4 oz. tomato cut ½ inch dice
4 oz. zucchini cut ½ inch dice
4 oz. yellow squash cut ½ inch dice
4 oz. eggplant cut ½ inch dice
1 oz. chopped garlic
2 cups heavy cream
6 oz. unsalted butter
2 oz. fresh basil
½ cup shallots
4 oz. olive oil
salt and white pepper to taste
- Make the Beurre Blanc sauce by sweating the shallots in a pot with the olive oil at medium heat. Pour in the 2 cups of heavy cream and reduce until a medium thickness is achieved. Add butter and basil, salt and pepper to taste. Stir using a wand or blender. Keep in a pot at low heat until needed.
- For the vegetables; sauté all vegetables with garlic until soft.
- Sear fish and cook until done. Lay the fish over the vegetable stew and dress in Beurre Blanc sauce.