Pan Seared Snapper with Summer Squash Zucchini, Wild Mushrooms and Pickle Remoulade
Snapper
4ea. 8oz. Snapper Filets
2T. Vegetable Oil
Kosher Salt and Pepper
METHOD: Heat oil in large sauté pan until just smoking. Season flesh side with salt and pepper and gently lay in pan. Sear until golden about, 3 minutes. Flip fish and turn flame off after one minute. Allow fish to remain in pan and finish cooking. While the fish finishes cooking sauté vegetables.
Vegetable Mix
2ea. Medium Size Zucchini
2ea. Medium Size Squash
1c. Wild Mushrooms
2T. Olive Oil
METHOD: Heat oil in large sauté pan until shimmering. Sauté mushrooms first until they start to release their moisture. Then add the squash and zucchini sauté until tender and lightly colored. Serve immediately with fish so that the vegetables do not turn to mush.
Pickle Remoulade
2c. Mayo
2T. Chopped Sweet Pickles
1T. Chopped Herbs such as Basil, Oregano, Chives, or Tarragon
1⁄2 T. Hot Sauce
1⁄2 T. Worcestershire
1T. Dijon Mustard
2t. Chopped Capers
1T. Cider Vinegar
Kosher Salt and Pepper
METHOD: Mix all ingredients together and season with salt and pepper.