Sauteed Snapper with Blood Orange Carrot Broth


Sauteed Snapper with Blood Orange Carrot Broth

8 portions

Susan Walter, Chef

Orange Zest Snapper:
    • 2 lbs. snapper, cut crosswise into 4 oz. portions
    • 2 tbsp. canola oil
    • 4 tbsp. The Perfect Purée Orange Zest,  thawed
    • salt and pepper to taste
1. Season snapper with salt and pepper and brush with Orange Zest
2. Pan fry in canola oil.
Blood Orange Carrot Broth:
    • 1 tbsp. canola oil
    • 1/2 small yellow onion, diced
    • 3 cloves garlic, minced
    • 2 1/4 cups carrot juice
    • 1/2 cup water
    • 1/4 cup white wine
    • 3 pc. star anise
    • 2 sprigs fresh thyme
    • 3/4 tsp. salt
    • 2 tbsp. The Perfect Purée Ginger,  thawed
    • 1 cup The Perfect Purée Blood Orange Concentrate,  thawed
    • 2 tsp. cornstarch mixed with 2 tbsp. cold water
1. Heat oil in a shallow saute pan. Saute onion and garlic until softened.
2. Add carrot juice, water, wine, star anise, thyme, salt, and Ginger puree. Simmer for 20 minutes.
3. Strain into a clean saucepan and add Blood Orange Concentrate. Bring up heat and add cornstarch mixture.
To Assemble:
1. Place 1/2 cup of broth into a shallow soup bowl.
2. Place 4 oz. snapper in the center of soup.
3. Garnish with black mustard seeds and a fresh thyme sprig.