Pan-seared Domestic Red Snapper With Jalapeno Grits, Sauteed Kale & Confit Tomato

Dish highlighting Farmers & Fishermen’s 7oz Domestic Red Snapper portions by the talented chefs at Ray’s on the River in Sandy Springs, GA

All of the recipes including its ingredient, instruction, and cooking times are suggestions. Please make sure raw product is fully cooked before consuming. We welcome you to share your culinary creations with us by tagging @farmersandfishermenpurveyors on Instagram or Farmers & Fishermen Purveyors on Facebook!

Serves: 2
Prep Time: 10 Minutes
Cook Time: 55 Minutes

Ingredients

• 2 (7 oz) Red Snapper Portions from Farmers & Fishermen
• 6 oz Jalapeno Grits
• 4 oz Tuscan Kale
• 2 ea Campari Tomato
• 2 oz Lemon Beurre Blanc
• 2 ea Grilled Asparagus

Instructions

Pat fish dry with and then season both fillets with Kosher Salt

Cooking in Pan
Sear the fillets starting with the skin side down, add clarified butter in order to crisp the skin. Flip the fillets and finish cooking until we have a nice caramelization on the meat side

For Kale
In a different pan, sauté the kale with Ray's Garlic Butter trying to keep a green vibrant color

For Tomatoes
Confit the Campari tomatoes in a pan with garlic, butter and olive oil

Plating
Place your rendition of jalapeno grits in the center of the plate, then top it with both fillets and place the kale on the side of the grits. Garnish with the confit tomatoes and finish the plate with the Lemon Beurre Blanc