Red Snapper with Braised Leeks and Asparagus
- 1 whole red snapper, filets removed
- 2 tablespoons extra-virgin olive oil
- 5 asparagus spears, cut into thirds on long bias
- 4 leeks, white section only, thinly sliced on long bias
- 2 tablespoons butter
- 3 bay leaves
- 1 tablespoon capers
½ cup white wine
- Kosher salt & butcher ground black pepper to taste
Directions to Remove Filets
- Place fish on one side and cut behind the head, angling knife to include quality meat that rests above fish's skull. Cut to bone and down to right behind fins towards snapper's gut cavity.
- Rotate snapper and insert knife just above dorsal fin, horizontally, with slight downward angle. Cut until knife hits bone. Follow bone with knife blade, cutting flesh from bone down length of spine.
- Pull filet gently back and take knife blade over backbone. This will sever several small bones from spine.
- Cut over snapper's belly flap, ideally over belly bones. This will detach filet from fish's body.
- Turn over and repeat this process on the other side of snapper to produce two filets.
- Salt filets on skin and flesh.
In 10.5-inch PerfectGreen Fry Pan, cook fish skin side down on Medium-High (375 degrees) for 3 minutes.
- Remove fish from pan and cover, reserve drippings in pan.
- In same fry pan, saute leeks and season with salt.
- Cook for 30 seconds.
- Add asparagus and cook for additional 50 seconds.
- Add butter, salt, black pepper, bay leaves, capers and white wine.
- Reduce for 1-2 minutes, or until wine has cooked into vegetables.
- Return fish to pan, skin side up, atop vegetables.
- Cook for additional 2-5 minutes, or until fish’s internal temperature has reached 145 degrees.
- Salt fish just before cooking to avoid drawing out moisture.
- Grab asparagus stalk and apply pressure to bottom. It will naturally snap where woody part ends. This is called the snap test. Grab remaining asparagus and cut ends at same length.
- Do not move any cookware back and forth across PIC; moving cookware can scratch appliance’s surface. Instead, use a high temperature silicone spatula to toss vegetables.
- Capers are stored in salty brine. Be careful when seasoning food with salt.
- Discarded fish carcass can be use to make soup, stocks or for composting.