The Dish - Orlando Sentinel: Test kitchen bonus: Florida snapper recipes

The Dish - Orlando Sentinel Sentinel Food Editor Heather McPherson offers a different view from the kitchen window.

Test kitchen bonus: Florida snapper recipes Feb 20th 2013, 13:30 Seared Florida Snapper with Fennel and Carrot Sauté Seared Florida Snapper with Fennel and Carrot Sauté 4 servings 4 (6-ounce) snapper fillets 1/4 cup rice flour 4 tablespoons olive oil, divided 1 cup fennel bulb slices 1/2 cup onion, chopped 1/2 cup carrots, julienne 2 cloves garlic, minced 1 tablespoon fresh dill, finely chopped 1/4 teaspoon salt 1/4 teaspoon fresh ground black pepper 1/4 cup dry white wine Dill for garnish (optional) 1. Rinse fillets; pat dry with a paper towel. Score the skin side of fillets with a sharp knife. Coat fillets with rice flour; set aside. 2. Heat 1 tablespoon of oil in a large sauté pan over medium-high heat. Add fennel, onion, carrot and garlic and sauté for 5 to 6 minutes until vegetables are tender and slightly browned. Stir in dill, salt, pepper and wine; cook for 1 minute more. Remove fennel-carrot sauté to a serving platter; keep warm. 3. Wipe pan clean and heat remaining oil over medium-high heat. Sauté fillets 3 to 4 minutes per side until browned and cooked through. Serve fillets and vegetables garnished with fresh dill. Coconut Snapper With Spinach Endive Sauté Coconut Snapper With Spinach Endive Sauté 4 servings 3 tablespoons olive oil, divided 4 (6-ounce) snapper fillets 3/4 teaspoon salt 1/4 teaspoon black pepper 2 cloves garlic, crushed 1 teaspoon fresh ginger, peeled and grated 1/2 cup diced onion, divided 1 cup canned coconut milk 2 tablespoons fresh lime juice 1 teaspoon soy sauce 1/4 teaspoon hot sauce 1/2 cupfresh cilantro, chopped 1 head Belgian endive, thin sliced 1 (10-ounce) bag spinach, washed 1. Season fillets with salt and pepper. In large sauté pan, heat 1 tablespoon olive oil over medium-high heat. Cook fillets 3 to 4 minutes per side until cooked through. Remove fish from skillet and keep warm. 2. For coconut sauce, return pan to heat and cook garlic, ginger and 1/4 cup onion until tender. Add coconut milk, lime juice, soy sauce, hot sauce and bring to a boil. Lower heat and add cilantro; simmer for 5 minutes. 3. In a separate, large skillet, heat the remaining oil over medium-high heat. Sauté remaining 1/4 cup onion, endive and spinach until greens are just wilted. Serve fillets with sauce over sautéed vegetables. SOURCE: Florida Department of Agriculture and Consumer Services

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