The Fighter's Kitchen by Chris Algieri

Author:Chris Algieri
Language: eng
Format: epub
ISBN: 9781465489395
Publisher: DK Publishing

CRISPY RED SNAPPER

Makes: 3 servings

Serving size: 5oz (140g) fillet

Prep time: 60 minutes

Cook time: 6 minutes

INGREDIENTS

1lb (450g) fresh red snapper fillets

large pinch of salt, plus extra

2 tbsp vegetable oil, divided

freshly ground black pepper

juice of 1 lemon, divided

chopped fresh parsley

DIRECTIONS

1 Place the fillets skin side up on a plate and refrigerate uncovered for 1 hour. (This dries out the skin and is a crucial step.)

2 In a stainless steel skillet on the stovetop over high heat, heat the salt and 1 tablespoon of vegetable oil until the oil begins to smoke. Remove the skillet from the stovetop and wipe with a clean kitchen towel. (This creates a temporary seal on the skillet—a makeshift nonstick surface.)

3 Season both sides of the fillets with salt. Return the skillet to the stovetop and heat the remaining 1 tablespoon of vegetable oil. Once the oil is smoking, add 1 fillet, lowering it into the skillet skin side down and away from you. Press gently with a spatula until the fillet no longer wants to curl up and the entire skin side is flush with the skillet, ensuring complete and direct contact.

4 Cook the fillet until nearly cooked through, about 3 minutes, pressing periodically with a spatula. (The fish should still be opaque and a bit raw at the thickest part.) Gently turn the fish (working away from you so the oil doesn’t splash on you), remove the skillet from the stovetop, and allow to cook off the heat for about 1 minute more. Repeat this cooking process with the remaining fillets.

5 Remove the fillets from the skillet and season with salt and pepper. Splash an equal amount of lemon juice on each fillet, sprinkle an equal amount of parsley on top of each fillet, and serve immediately.

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