Redfish with Shrimp and Crab Roasted-Pepper Butter and Pumpkin Seeds
A shrimp and crab butter made with beurre blanc and a roasted pepper puree with pumpkin seeds combine the glories of two great cuisines -- French and Mexican -- in this colorful dish.
Ingredients
- Roasted Tomato Garnish
- Olive Oil - 1 tablespoon
- Plum (Roma) Tomatoes - 2, halved lengthwise
- Redfish or Red snapper Fillets - four, 6-ounce, skinned
- Salt and freshly ground black pepper to taste
- Olive Oil - 1 tablespoons
- Roasted Pepper Puree and Pumpkin Seed Garnish
- Yellow Bell Pepper - 1
- Red Bell Pepper - 1
- Poblano Chilies - 2
- Scotch bonnet (habanero) chilies - 1
- Red Onion - 1
- Garlic Heads - 5 small, unpeeled
- Olive Oil - 3 tablespoons
- Pumpkin Seeds - 3/4 cup
- Fresh Cilantro - 1/2 cup, chopped
- Salt and freshly ground black pepper to taste
- Beurre Blanc
- Shallots - 2 tablespoons, minced
- Dry White Vermouth - 3/4 cup
- White Wine Vinegar - 2 tablespoons
- Heavy (whipping) cream - 3/4 cup
- Unsalted Butter - 1/2 cup (1 stick), cut into tablespoon-sized pieces
- Fresh lemon juice - 1 tablespoon
- Salt and freshly ground black pepper to taste
- Shrimp and Crab Roasted-Pepper Butter
- Olive Oil - 2 tablespoons
- Shallots - 2 tablespoon,s minced
- Jalapeno Chili - 1, small, seeded and minced
- Shrimp - 8, medium
- Plum (Roma) Tomatoes - 2, peeled, seeded, and finely diced (1/2 cup)
- Fresh lump crab meat - 8 ounces, jumbo
- Pepper Puree - 1/2 cup, roasted, beurre blanc
- Beurre Blanc - 1 cup (above)
- Salt and freshly ground black pepper to taste
- Garnish
- Zucchini - 2, cut into 8 pieces and trimmed into ovals
- Baby Carrots - 8
- Asparagus spears - 12
- Italian Fontina Cheese - 1/2 cup (2 ounces) grated
- Fresh cilantro sprigs - 4
Instructions
To prepare the tomatoes: Preheat the oven to 250 F. Oil a low-sided baking sheet and place the tomatoes on it, cut-side up. Bake until dry, about 1 hour. Set aside.
Season the fish fillets on both sides with salt and pepper, then coat with olive oil and place in the refrigerator. Remove from the refrigerator 30 minutes before cooking.
To make the puree and pumpkin seed garnish: Preheat the broiler. Roll the peppers, chilies, onion, and garlic in 2 tablespoons of the olive oil and broil until charred, turning frequently, about 10 minutes for the peppers and chili, 20 minutes for the garlic, and 30 minutes for the onion.
Transfer the peppers and chili to a paper or plastic bag, close the bag, and let cool to the touch. Transfer the onion and garlic to a plate and let cool. Peel and seed the peppers and chili. Peel the onion and squeeze the garlic puree from the roasted heads. You should have about 5 tablespoons of puree.
In a medium saute pan or skillet over medium heat, heat the remaining 1 tablespoon oil and toss the pumpkin seeds until they begin to pop and are lightly toasted, about 4 or 5 minutes.
Place the peppers, chilies, onion, garlic, 1/4 cup of the pumpkin seeds, and the cilantro in a blender or food processor and blend to a smooth paste. Season with salt and pepper and set aside. Reserve the remaining pumpkin seeds for garnish.
To make the beurre blanc: Combine the shallots, vermouth, and vinegar in a small saucepan and bring to a boil over medium heat. Cook to reduce the liquid to about 1/4 cup. Add the cream and cook to reduce to about 1/3 cup. Whisk in the butter 1 tablespoon at a time to make a thick sauce. Add the lemon juice, salt, and pepper.
To make the shrimp and crab roasted-pepper butter: In a large saute pan or skillet over medium heat, heat the olive oil and saute the shallots and jalapeno for 1 minute. Add the shrimp and saute for 1 minute. Add the tomato, saute for 30 seconds, then add the crab meat. Add the pepper puree and cook over medium-high heat for 1 more minute, then add the beurre blanc. Stir and remove from heat. Adjust the seasoning as necessary and keep warm over barely tepid water.
Preheat the broiler to high and broil the fish for 2 minutes on one side, then turn and grill for 1 to 2 minutes, or until the fish is opaque throughout.
To serve: Preheat the broiler. Place a fish fillet in the center of each serving plate. Arrange the zucchini, carrots, asparagus spears, and tomatoes around the fish. Ladle the sauce over the fish, top each with some of the grated cheese, and sprinkle the remaining 1/2 cup pumpkin seeds over and around the plates. Place under the broiler to melt the cheese, about 1 minute. Garnish each plate with a cilantro sprig.
