OMG. I know, I KNOW this picture doesn't look like much but it was seriously like everything. Those carrots were possibly the best carrots that I've ever had. And that red snapper was so fantastic, light and perfect.
I really love when Brian takes a trip to find seafood. He comes back with great fish and really wonderful produce. We made this for dinner on Sunday night and it was delicious. I want the carrots like every other day from here on out. They were almost sticky but in the best way. That orange and balsamic was a perfect pair! And the fish was just fresh, light and the capers added the perfect amount of salty. YUM!
Red Snapper
INGREDIENTS
8 ounces red snapper (2 fillets) Or swap other varieties of snapper (such as yellow)
1 tablespoon flour Use gluten-free AP flour if needed
pinch salt, pepper
1 tablespoon olive oil
2 tablespoon butter, divided
1 lemon, juiced
1 tablespoon capers
small handful fresh herbs (such as fresh rosemary, chives, or oregano)
INSTRUCTIONS
Pat snapper fillets dry. Dust with flour, and shake off any excess. Sprinkle them on both sides with salt and pepper.
Prepare a heavy pan with the olive oil and 1 TB butter. Heat on medium-high until butter is melted but not browned, then turn the heat down to medium.
Place the fillets in the pan and cook about 4 minutes. Don't touch the fillets until they're ready to flip.
Use a thin metal spatula to test the fish. If you can slide the spatula under the fish without the fish sticking to the pan, it's ready to flip. If the fillets won't release, give them another 30 seconds. They'll release when they've finished cooking.
After flipping, divide the remaining 1 TB butter over both fillets.
Cook fish another 3-4 minutes until done. Fish will be golden on both the top and bottom and opaque all the way through when finished cooking.
Transfer the fish to plates, leaving the excess butter in the pan. Cover fish to keep warm, or set fish in a 200ºF oven.
Reduce heat to medium. Add the lemon juice and capers, and stir with a wooden spoon. Add half the herbs and stir again.
Serve fish hot with pan sauce and remaining herbs.
Carrots
INGREDIENTS
1 ½ pounds rainbow carrots, scrubbed (about 8 large or 15 medium carrots)
3 tablespoons good-quality olive oil
1 ½ teaspoons minced fresh thyme leaves
Kosher salt and freshly ground black pepper
½ orange, zested and juiced
1 tablespoon syrupy, aged balsamic vinegar
Fleur de sel or sea salt
PREPARATION
Position an oven rack 4 inches away from the broiler and heat the broiler.
Cut the carrots crosswise into 4-inch lengths. Cut the larger pieces lengthwise in half or quarters so the sticks are roughly 1/2-inch wide.
Place the carrots on a sheet pan and drizzle them with the olive oil. Sprinkle with the thyme, 1 1/2 teaspoons kosher salt and 1/2 teaspoon pepper. Toss with your hands until coated, then spread the carrots out in an even layer.
Broil the carrots for about 10 minutes, tossing every few minutes, until they are tender and randomly charred. Top the carrots with the orange zest, orange juice and vinegar, sprinkle with some fleur de sel and toss to coat. Taste for seasonings, then serve warm or at room temperature.
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