NEW ZEALAND TAI SNAPPER

New Zealand Tai Snapper image

Recipe courtesy Chef Neal Fraser, GRACE Restaurant, Los Angeles, CA. Found on Food Network and posting for ZWT.

Provided by AZPARZYCH

Categories Vegetable

Time 3h

Yield 4 serving(s)

Number Of Ingredients 23

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Ingredients

1 onion, peeled and chopped
2 tablespoons olive oil
1 cup white wine
salt and pepper
4 large globe artichokes
1 zucchini
1 yellow squash
salt and pepper
2 tablespoons olive oil
2 shallots, peeled and chopped
1 bunch swiss chard, leaves cleaned and chopped
salt
1 red onion
1 fennel bulb
1 garlic clove
salt and pepper
2 ounces sherry wine vinegar
2 ounces extra-virgin olive oil
2 tablespoons canola oil
salt and pepper
4 new zealand tai red snapper fillets, approximately 5 ounces each, pin bones removed and scaled (can substitute red snapper)
1 basket sweet 100 tomatoes or 1 cherry tomatoes
2 ounces balsamic vinegar

Steps:

For the artichokes: In a saucepan over a low flame, cook the onion in olive oil until translucent. Add the wine and reduce by 2/3. Add 4 cups of water, season with salt and pepper, and bring to a boil. Peel off the outer leaves of the artichokes. Peel the skin at the base. Cut off the top of the artichoke where the leaves start. Remove the choke. Add to the cooking liquid and simmer over medium flame until tender. Cool in the liquid.
For the squash: Preheat a grill to medium heat, or heat a grill pan on the stove. Cut the zucchini and yellow squash into rings approximately 1/4-inch thick. Season with salt and pepper. Grill until the vegetables are soft but not falling apart. Transfer to a plate to cool.
For the Swiss chard: In a large saute pan, heat the olive oil until hot. Add the chopped shallots and cook until translucent. Add the Swiss chard, season with salt, and cook until tender. Transfer to a bowl to cool.
For the vinaigrette: Preheat oven to 300 degrees F.
Dice the red onion, fennel, and garlic and place in a roasting pan. Season with salt and pepper. Add the sherry wine vinegar and olive oil. Cover with foil and roast in the oven for 1 1/2 to 2 hours. Remove from oven, stir to combine, and reserve.
For the snapper: Preheat oven to 450 degrees F.
Season the fish with salt and pepper. Heat an oven-proof saute pan over medium-high heat. Add the oil and heat through. Place the fish skin side down in the pan and cook for 2 minutes. Transfer pan to the oven for approximately 4 minutes, or until the fish is cooked through.
To serve: Toss the sweet 100 tomatoes in a bowl with the balsamic vinegar. Reheat the artichokes, squash, and Swiss chard. Drizzle the vinaigrette on a plate and place the fish on top. Layer the vegetables starting with the Swiss chard, followed by the artichokes, and finishing with the squash. Garnish the plate with the marinated tomatoes.

Nutrition Facts : Calories 749.9, Fat 38.6, SaturatedFat 5.2, Cholesterol 79.9, Sodium 503.7, Carbohydrate 40.1, Fiber 14.4, Sugar 10.9, Protein 54.9