Yellowtail Snapper with Melon Relish and Orange Vinaigrette
South Florida cuisine at its tropical finest showcases butterflied snapper fillets with a cool-spicy relish and an intense vinaigrette.
Ingredients
- Annatto Oil
- Annatto Seeds - 2 tablespoons
- Olive Oil - 1/2 cup
- Melon Relish
- Cantaloupe - 3/4 cup, cut in 1/2-inch dice
- Honeydew melon - 3/4 cup, cut in 1/2-inch dice
- Watermelon - 3/4 cup, cut in 1/2-inch dice
- Fresh Ginger - 1 tablespoon, minced
- Scotch bonnet (habanero) chili - 2 teaspoons, minced, seeded
- Fresh Key lime juice - 2 tablespoons
- Fresh Thyme - 1 teaspoon, minced
- Fresh Cilantro - 1 tablespoon, minced
- Orange Vinaigrette
- Fresh Orange Juice - 2 cups
- Dijon mustard - 1 tablespoon
- Champagne Vinegar - 2 teaspoons
- Vegetable Oil - 1/2 cup
- Sesame Oil - 2 teaspoons, toasted
- Water - 1 tablespoon (optional)
- Salt and freshly ground black pepper to taste
- Whole Yellowtail Snappers - four, 1-pound, scaled
- Olive oil for brushing
- Fresh Lemon Thyme Sprigs - 8
- Fresh cilantro sprigs - 16
- Salt and freshly ground black pepper to taste
- Garnish
- Molasses - 2 tablespoons, preferably Jamaican
- Fresh cilantro sprigs - 4
- Fresh rosemary sprigs - 4
Instructions
To make the annatto oil: Crush the annatto seeds in a spice grinder or mortar and place them in the oil. Let steep at room temperature for at least 1 hour. Strain through a fine-meshed sieve. The brightly colored oil will keep almost indefinitely in a sealed glass container.
To make the melon relish: In a medium bowl, toss the melon dice with the ginger and chili. Add the lime juice, thyme, and cilantro. Toss again. Let sit at room temperature for up to 1 hour.
To make the orange vinaigrette: In a small bowl, blend the orange juice, Dijon mustard, and vinegar. Slowly whisk in two-thirds of the vegetable oil. Check and adjust seasoning with vinegar, salt, or pepper. Whisk in the remaining vegetable oil and the sesame oil. Thin with the water if necessary. Let sit at room temperature until ready to serve.
To prepare the snapper: Remove the heads from the snappers. Using a sharp flexible knife, make an incision down the back of a snapper from head to tail, following the spine, on both sides of the fish. Use the knife to cut between the flesh and the rib cage down to the tail, leaving the flesh attached at the tail end. Cut through the spine of the fish at the tail and remove the spine and ribs. Open the two halves of the fish flat like a book. You should have two butterfly-cut fillets attached to the tail. Repeat with the other snappers.
Carefully remove the pin bones from the fillets with a pair of needlenose pliers. Brush the flesh side of each fish with olive oil. Season with salt and pepper and place 1 thyme sprig and 2 cilantro sprigs in the center of each butterfly. Fold the sides of the fillets over the sprigs and press them together. Repeat for each fish. Using a sharp knife, cut several X marks in the skin side of the fillets to prevent the fish from curling during cooking.
In a large saute pan or skillet over high heat, heat the annatto oil and brown the snappers on both sides, 2 to 3 minutes per side.
To serve: Divide the melon relish among the plates. Surround the relish with the orange vinaigrette. Using a squeeze bottle, drizzle the relish and vinaigrette with the molasses. Place the snapper in the center of the relish and garnish the plate with fresh herb sprigs.
