Crispy Yellowtail Snapper, Tomato and Olive Ragout

By ERIC NERI
Published January 6, 2006

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4 snapper fillets, 6 ounces each

1 tablespoon olive oil

Salt and pepper to taste

3/4 cup fish stock

3 ounces butter

1/4 cup sliced Kalamata olives

11/2 tablespoons roasted garlic puree

1/4 cup diced tomatoes

1/4 cup julienned spinach

1/3 cup diced Yukon Gold potatoes, cooked

2 tablespoons chopped scallions

4 tablespoons sliced salsify, cooked

2 cups julienned carrots, zucchini and yellow squash

Flour

Oil for frying

Season fish and sear on both sides in olive oil until cooked through. Meanwhile, combine fish stock and butter. Bring to a boil while stirring. Reduce heat to low, add all vegetables except the carrots and squash and continue to stir until done.

Season carrots and squash, lightly dust with flour and deep-fry in oil.

Spoon ragout onto plate and place fish on top. Add remaining sauce to plate and top with fried vegetables.

Serves four

Eric Neri, chef, Maritana Grille at the Don CeSar Beach Resort and Spa, a Lowes Hotel