Semolina-Dusted Florida Keys Yellowtail Snapper

With Broccoli Rabe & Yellow Pepper Sugo 

- Courtesy Chef Dario of Oltremare at the Amara Cay Resort

Live from the Post Card Inn

For the fish: 

One 6-8 oz filet per person 

Make sure all bones and skin are removed. 
Liberally season with salt and pepper and dust with semolina flour.
Pan sear both sides on medium high heat for about two minutes depending on thickness of fillet.

 

For the broccoli rabe: 

Broccoli rabe, also known as rapini, is popular in Italian cooking and looks similar to broccoli with a bitter taste. Edible parts are the leaves, buds, and stems. 

3 oz broccoli robe per person

In a medium pot boil water with enough salt that it tastes like the sea.
Blanch broccoli robe for two minutes.
Serve immediately.

* Note: The heavily salted water will mellow the bitterness of the broccoli robe. If not serving immediately, place hot broccoli robe in ice water to cool rapidly. 

 

For the sauce: 

3 lg yellow peppers (seeded and large dice) 
½ lg white onion (large dice) 
2 cloves garlic sliced 
1 shallot sliced 
1 bay leaf 
3 picked springs of thyme 
½ cup white wine 
1/8 cup corn oil 
Salt and pepper to taste 

Sautee onions and garlic until translucent and add pepper with the rest of the ingredients. 
Add wine to deglaze and bring to a simmer.
Add cup of water so it covers the items.
Slowly simmer until peppers are cooked. 
Place in blender and blend until smooth.

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