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Deep Fried Red Snapper with Roasted Vegetables and Sofrito

 

Author
JWU College of Culinary Arts

Minimum internal temperature 145°F

Yield
10 servings

Serving Size
14 ounces (396 grams)

Recipe ID
C00208

Ingredients
US standard
Metric
Red snapper, fillets, bones removed, approximately 6-ounce (170 grams) portions
10 each
10 each
Salt
To taste
To taste
Black pepper
To taste
To taste
Lemon juice
2 ounces
60 milliliters
Flour
2 cups
285 grams
Sofrito
Olive oil
4 ounces
118 milliliters
Onion, peeled, diced brunoise
8 ounces
225 grams
Green pepper, cored, seeds removed, diced brunoise
8 ounces
225 grams
Garlic cloves, peeled, finely chopped
4 each
4 each
Cilantro, washed, dried, stems removed, finely chopped
¼ bunch
¼ bunch
Parsley, washed, dried, stems removed, finely chopped
½ bunch
½ bunch
Salt
To taste
To taste
Pepper
To taste
To taste
Roasted vegetables
Onions, peeled, diced parmentier
2 each
2 each
Red peppers, cored, seeds removed, diced parmentier
2 each
2 each
Olive oil
3 tablespoons
3 tablespoons
Tomatoes, monder, cut in 10 wedges
6 each
6 each
Preparation
  1. Gather all the ingredients and equipment.
  2. Preheat fryer. Preheat oven to 375°F (190°C).
  3. Season fish fillets with salt, pepper and lemon juice. Hold at 41°F (5°C) or below for 1 hour.
  4. For sofrito: Heat oil in a large sauté pan and sauté the brunoise of onion until translucent. Add the brunoise of green pepper, garlic, cilantro and parsley and sauté until tender. Season to taste with salt and pepper and hold at 135°F (57°C) until service.
  5. For roasted vegetables: Place parmentier of onions and red peppers in a hotel pan and toss with the olive oil. Roast in preheated oven for approximately 10 minutes, add the tomato wedges and roast an additional 5 minutes or until vegetables are crisp-tender. Hold at 135°F (57°C) for service.
  6. For service: Dredge fish fillets in flour and shake off excess. Fry until golden brown and fish reaches an internal temperature of 145°F (63°C).
  7. Serve fried fillet over a portion of roasted vegetables and top with a couple of tablespoons of sofrito.