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 Method: 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 Method: 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: Method: 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.