Pan-Seared Hog Snapper
Saffron Sofrito, PEI Mussels & Grilled Longaniza Sausage
Created by Michael’s On East Executive Chef Jamil Pineda as part of the Spanish Epicurean Adventure in September 2017. This dish will be featured on the dinner menu through September 30th at Michael’s On East. This recipe will be featured on ABC 7’s noon news broadcast as part of Chef Judi’s Dish on Thursday, September 21, 2017.
RECIPE: Spanish Hog Snapper
For the Sofrito Sauce:
2 tablespoonsVegetable Oil
1 medium Onion, Chopped
1 Green Bell Pepper, seeded and chopped
5 Cloves of Garlic, chopped
1 teaspoon Salt
1/4 teaspoon Pepper
1/4 teaspoon Ground Cumin
1 teaspoonDried Oregano, crushed
2 Bay Leaves
2 Tomatoes, chopped(optional)
3/4 cup Canned Tomato Sauce
Heat the oil in a skillet over medium-high heat. Add the onions and garlic, and cook until the onions are translucent. Add the bell pepper and sauté until tender. Season with salt, pepper, cumin, oregano and bay leaves. Continue cooking until the mixture looks like a green paste with oil around it. Stir in the (optional) tomatoes and continue cooking, stirring until all of the liquid is released. Gradually stir in the tomato sauce. Simmer until the sauce becomes a vibrant red color. Taste, and adjust with additional seasonings if desired. Remove bay leaves and set aside until the dish is ready to be plated.
For the Hog Snapper
6 7 oz Hog Snapper fillets
2 oz Olive Oil
18 oz Grilled Smocked Longaniza (cut on a bias) Tip: This angled cut creates elongated, oval-shaped sections which result in an elegant presentation.
24 each Black Mussels
1 cup Clam Juice
Salt and Fresh Black Pepper
In a sauté pan over medium high heat, add the oil. Season both sides of the fish fillets with salt and pepper. Sear the fish on both sides, add the mussels, Sofrito sauce and clam juice and let simmer until the mussels are open. Add the sausage pieces.
Using six pasta bowls, evenly portion one fish fillet, 4 mussels and sausage slices into each bowl. Ladle the sauce on top of the fish and serve!
(If you’re interested in adding a starch, Chef Jamil suggests serving with grilled garlic bread or rice. This month at Michael’s On East, he’ll be offering this dish with potato Allumettes.)