Pan Seared Snapper with Roasted Veggie Relish
Pan Seared Snapper with Roasted Veggie Relish
Directions
- Place oil in sauté pan and heat to medium, sprinkle the chipotle rub of both side of fish and then sauté in pan.
- Place Corn, beans, peppers and radishes in a bowl, drizzle with olive oil and Cajun seasoning, toss to coat evenly.
- When snapper is cooked place down middle of the plate. Take the ingredients from the bowl and place across the middle the snapper and serve
Ingredients
- 1 oz beans, black, roasted
- 1 pinch Cajun seasoning
- 2 oz corn, roasted
- 1 pinch Lawry's® Chipotle Dry Rub
- 1 oz Peak Fresh Produce® Radish(es), sliced
- 2 oz pepper(s), roasted red, diced
- 2 oz Roma® Oil, Olive
- 1 snapper fillet(s)
Chef Rich Smice - Corporate Executive Chef, Chef Consultant, Performance Foodservice - Thoms Proestler
