Roasted Whole Red Snapper with Chorizo Broth, Escarole and Potato

Category: 

Courtesy of Dai Due Camp Chef Morgan Angelone

Easy

Roasted Whole Red Snapper with Chorizo Broth, Escarole and Potato

Ingredients

For 4 Person(s)

Cream

  • 10 ounces chorizo
  • 2 medium potatoes cut into ½-in. slices
  • 1 12-oz. beer (I like Real Ale Fireman’s #4)
  • 1 cups canned tomatoes, OR
  • 7 cups Larry’s Smoke-Dried Tomatoes from Boggy Creek Farm
  • 4 tablespoons unsalted butter
  • 2 pounds whole eviscerated, rinsed snapper, scales removed
  • Sea salt
  • Extra-virgin olive oil
  • Lard or vegetable oil
  • 1 head escarole, tough outer leaves removed, washed and chopped into large pieces

Roasted Whole Red Snapper with Chorizo Broth, Escarole and Potato Directions

  1. Cook the potatoes in boiling, salted water until almost tender, about 6 to 8 minutes. Drain the potatoes and set aside to cool.
  2. In a pan, sauté the chorizo until fully cooked, using a wooden spoon to break it up. Add the beer and tomatoes and simmer about 8 to 10 minutes. Turn off the heat, stir in the butter and check seasoning.
  3. With a very sharp knife, score the snapper’s skin on both sides diagonally. Season the fish with the sea salt inside and out, and rub with the extra-virgin olive oil. Tie the fish closed with kitchen twine in sections around the belly.
  4. Place the snapper on a roasting rack in the center of a 450° oven. Roast for about 15 to 20 minutes, or longer for a thicker fish. Turn the rack after 10 minutes to ensure even cooking.
  5. Meanwhile, fry the cooled potatoes in a little bit of lard (or vegetable oil) on both sides, until crispy.
  6. Place the crisp potatoes on a serving platter. Top with the escarole and drizzle with most of the chorizo broth. Place the roasted fish on top and spoon the remaining chorizo broth over the top.

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