This was a recipe from Chef Daniele Uditi on the Tastemade channel. The “Make This At Home” show and the episode called “The Catch of the Italian Coast” (pictured below). In my case it would be called “The Catch of the South Carolina Coast”. I had some Red Snapper from Abundant Seafood and decided to use that instead of the Branzino. I made very few other changes.

Below is my version described in the title, Pan Seared South Carolina Red Snapper, Sweet Pea Puree and Crunchy Vegetables.

Ingredients

Ingredients for Sweet Pea Puree

• 5 tbsp olive oil
• 1 medium shallot, minced
• 10 oz local sweet peas
• Salt and pepper
• Water

Ingredients for Crunchy Vegetables

• 2 tbsp + olive oil
• 1 large carrot, diced
• 1 zucchini, diced
• 1 fennel bulb, cored and diced
• 8 cherry tomatoes, halved
• Salt and pepper
• Fennel fronds for plating, chopped
• Fresh mint leaves for plating

Ingredients for Pan Seared South Carolina Red Snapper

• 2 red snapper filets, skin on
• 2 tbsp grape seed oil
• Salt and pepper

Directions

How to make a Sweet Pea Puree

1. Heat a medium sauce pan over medium high heat and add 2 tablespoons olive oil
2. Add the shallot and cook until translucent.
3. Add peas and cook 4-5 minutes, season with salt and pepper.
4. Add 1/2 cup water and continue cooking until water reduces by half.
5. Place all contents into a blender and puree. Add a little more water if needed.
6. Reduce speed on the blender and drizzle in olive oil until desired consistency.
7. Place puree back in to the sauce pan and keep warm.

How to make Crunchy Vegetables

1. Heat a large non stick pan over high heat. Add 2 tablespoons of olive oil and heat until simmering.
2. Add the carrots, zucchini and fennel. Cook until seared but still raw inside, about 2-3 minutes.
3. Add vegetables to a large mixing bowl. Add tomatoes and all but a tablespoon of the fennel fronds and mix to combine.
4. Season with salt and pepper and drizzle in more olive oil. Toss to combine and allow to marinate while preparing the snapper.

How to make Pan Seared South Carolina Red Snapper

1. Heat a medium non stick pan over medium high heat. Add olive oil until shimmering.
2. Season the snapper and place in the pan skin side down. To prevent the fish from curling, use a spatula and press down to keep the skin in contact with the hot pan.
3. Continue cooking until the fish is 70 percent with the skin down, approximately 4-5 minutes depending on the thickness of the fish. Turn the heat off and flip the snapper over to finishing cooking.