The New Zealand Seafood Industry Council Ltd

New Zealand Seafood Recipes

GRILLED SNAPPER WITH CORIANDER & WALNUT VINAIGRETTE ON SAGE-FRIED POTATOES

GRILLED SNAPPER WITH CORIANDER & WALNUT VINAIGRETTE ON SAGE-FRIED POTATOES
Ingredients
Preferred measurement of units  

Serves 6 

6 snapper fillets, each approximately 200g7 oz, skin on & scaled

1 tsp sumac (optional) 

Coriander & Walnut Vinaigrette

1½ cups coriander leaves, loosely packed

¼ cup mint leaves

1 Tbsp red chilli, deseeded & finely chopped

¼ cup red onion, peeled & finely chopped

¾ cup walnuts, toasted & coarsely chopped

6 Tbsp extra virgin olive oil

1½ Tbsp freshly squeezed lemon juice

1½ tsp pomegranate molasses

Salt & freshly milled black pepper

Sage-fried Potatoes

½ cup grapeseed oil

900g31 oz gourmet potatoes, cooked with skin on, cut in half

½ cup sage leaves, loosely packed

Yoghurt Tahini Dressing

150ml6 oz yoghurt

3 Tbsp tahini

1 clove garlic, peeled & crushed

Juice of 1 lemon

3 dashes Tabasco sauce

Sea salt & freshly milled white pepper

Method

To mix the vinaigrette, coarsely chop the coriander & mint & mix with the chilli, red onion & walnuts.  In another bowl whisk together the oil, juice & molasses & season to taste.

To prepare the potatoes, heat the grapeseed oil in a saute pan over a high heat.  Add the pre-cooked potatoes & saute for 5-8 minutes.  Sprinkle with the sage & cook for a further 3 minutes until the potatoes are golden brown.

To make the yoghurt dressing, combine all ingredients in a bowl & whisk until smooth.  Season to taste.

To cook the snapper, season the fillets & grill for approximately 3 minutes on each side (the cooking time will vary depending on thickness of the fillets).

To serve, combine the coriander & walnut mix with the vinaigrette & season to taste.  Place a serving of sage potatoes in the middle of each of six large plates.  Arrange the snapper fillets on top & cover with the coriander & walnut vinaigrette & some yoghurt tahini dressing.

At Soul they finish the dish by sprinkling it with sumac (a Middle Eastern spice with citrus flavours).

 

Recipe kindly provided by Soul Bar & Bistro, Auckland