Red Snapper Garden Salad

Aug 21, 2013

Chef Antonio makes the most of fresh summer produce and the catch-of-the-day with his Red Snapper Garden Salad recipe. Fresh mesclun greens, tomato, cucumber and tomato topped with delicately sauteed red snapper fillet, and finished with a drizzle of raspberry walnut vinaigrette. Light, flavourful and just right for a warm summer night!

Ingredients:

• 1 Fresh red snapper fillet
• Salt and pepper to taste
• Paprika to taste
• Mesclun mix lettuce
• 1 tbsp Sliced Cucumber
• 1 tbsp Cubed Tomato
• 1 tbsp Sliced onion
• 1 Lemon wedge
• 2 tbsp raspberry walnut dressing

Directions:

1. Preheat oven at 350 degrees. Heat up frying pan with olive oil. Coat fresh Red Snapper with salt, pepper and paprika and fry 2 minutes on both sides then put in the oven for 5 minutes or until cooked all the way through (no pink).
2. Prepare salad on plate with the mesclun lettuce, cucumber, tomato and onion.
3. Place fillet on top and drizzle with raspberry walnut dressing and top with wedge of lemon.

Gosling’s Wine of the Week

GREG NORMAN SANTA BARBARA PINOT NOIR 2010
Gosling’s have paired Chef Antonio’s recipe with Greg Norman Santa Barbara Pinot Noir 2010.

The wine has lifted aromas of strawberry, black cherry and subtle earthy notes of crushed bay leaves, leading to a flavourful fruit forward palate. It’s highlighted by vanilla notes and a touch of cardamom. This well balanced wine is smooth and offers a bright acidity and a lingering finish.

The retail price is $23.50 and is available at Lindo’s and Gosling’s stores.

Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on August 20, 2013