Gulf Snapper with Turkish Tarator and Pomegranate & Ginger Gastrique Gulf Snapper with Turkish Tarator and Pomegranate & Ginger Gastrique Yield: 4 entrée portions Chef Marshall Welsh CEC of Chef John Folse Culinary Institute at Nicholls State University Ingredients: • 4 portions of fresh Gulf Red Snapper between 4 to 6 ounces in size For the Turkish Tarator Sauce: • 1 cup of toasted California walnuts • 1 clove finely minced garlic • 1/2 cup toasted whole wheat/nut breadcrumbs, soaked in water • 3 tbsp. fresh squeezed lemon juice • 1/2 cup California Extra Virgin Olive Oil • 1/2 tsp. sea salt For The Perfect Puree Pomegranate & Ginger Gastrique: • 4 oz. The Perfect Purée Pomegranate Concentrate, thawed • 4 oz. The Perfect Purée Ginger Sour blend, thawed • 2 tbsp. sugar • 1 tbsp. honey • 2 tbsp. sherry vinegar • 2 cups fish stock Method: 1. Process the breadcrumbs, walnuts garlic, lemon juice, olive oil and sea salt. Adjust seasonings; reserve for plating. 2. Melt sugar and honey in a medium saucepot; cook without stirring until caramelized. Add the vinegar and cook another minute. Add the fish stock and reduce until the sauce is a la nappe (coats the back of a spoon.) 3. Score the skin side of the snapper to prevent curling during cooking. Season the portions of snapper with sea salt and ground black pepper; sear starting with the skin side down. When the flesh on the sides turn opaque at least 1/3 of the way up the fish side, turn and sauté the flesh side. 4. Plate, serve and enjoy.