Empire’s Treasure® Snapper Pomodoro
Empire’s Treasure® Snapper Pomodoro
Directions
- Heat olive oil in sauté pan.
- Sauté onion and fennel until translucent. Add cherry tomatoes, red pepper flake, pesto, and marinara; stir well to combine. Add white wine, dry vermouth, or water to desired consistency.
- Season snapper with lemon pepper and Italian seasoning.
- Place pomodoro sauce in sauté pan. Place thawed snapper on top of sauce, cover with parchment paper or lid. Cook until snapper is just cooked through.
- Add fresh herbs, stir, and remove sauce to serving plate.
- Place snapper on top of sauce and arrange warm mussels around fish.
- Cut each piece of toasted bread in half on a diagonal and use as garnish.
Ingredients
- 2 tbsp Roma® Oil, Olive
- 1/4 ea Peak Fresh Produce® Onion(s), Red, peeled, halved, sliced thin
- 1/2 bulb Peak Fresh Produce® Fennel, halved, sliced thin
- 1/2 pt Peak Fresh Produce® Tomato(es), Grape, cut in half
- 2 tsp Peak Fresh Produce® Garlic, minced
- 1/8 tsp Magellan® Crushed Red Pepper
- 1/8 tsp Magellan® Lemon Pepper
- 1/8 tsp Magellan® Italian Seasoning
- 2 tbsp Roma® Pesto, Sun-Dried Tomato
- 1 cup Piancone® Marinara Sauce
- 4 pc Empire’s Treasure Snapper filet, 6-8 oz
- 8 pc Peak Fresh Produce® Basil, cut into chiffonade
- 1 tsp Peak Fresh Produce® Tarragon, minced
- 12 ea Empire's Treasure® Mussels, cooked
- 2 ea Piancone® Panini bread, toasted
Chef Chris Desens - Corporate Chef/CAB Specialist, Performance Foodservice - Middendorf
