Arabian Snapper with Avocado Yogurt Sauce and Saffron Idaho® Potato and Red Quinoa Cake
Ingredients:
Arabian Snapper
- 1 ¾ lbs red snapper filet, fully boned/skin on
- 3 ½ ounces yellow corn meal, fine ground
- ½ teaspoon Kosher salt
- ¼ teaspoon black pepper, ground
- ¼ teaspoon dried chipotle powder
- 7 sprigs fresh thyme leaves
- 1 tablespoon olive oil
Avocado Yogurt Sauce
- 7 ounces avocado, small
- 7 ounces yogurt, plain low fat
- 3 limes
- 3 ½ ounces coconut milk
- 1 tablespoon agave nectar
- 1 cup mint leaves
- 1 cup basil leaves
- ¼ teaspoon Kosher salt
- ¼ teaspoon black pepper, ground
Saffron Idaho® Potato and Red Quinoa Cake
- 2 Idaho® Russet potatoes, large dices
- 3½ ounces red quinoa, rinsed
- ½ teaspoon saffron threads
- 2 ounces water
- 7 tablespoons plain yogurt, low fat
- 1 cup basil leaves
- 7 thyme sprigs, fresh
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper, ground
Directions:
Arabian Snapper
- In a bowl add cornmeal, half of the salt, chipotle pepper and fresh thyme.
- Cut snapper filet into four, two ounce pieces
- Season snapper with remaining salt and black pepper.
- Coat the skin side of snapper with mixture, firmly pressing down to get mixture to stick.
- Heat nonstick sauté pan with oil.
- Place snapper skin side down. Firmly pressing fish down with spatula in order to evenly brown skin. Cook for 3 minutes.
- Flip snapper and cook for an additional 1 to 2 minutes until fish is cooked through.
Avocado Yogurt Sauce
- In a food processor add avocado, yogurt and coconut milk and process for fifteen seconds.
- Rough chop basil and mint and add to processor.
- Cut lime in half and squeeze the juice of the lime into processor.
- Add agave nectar.
- Add salt and pepper.
- Process sauce for an addition 30 seconds until smooth.
- Serve with snapper.
Saffron Idaho® Potato and Red Quinoa Cake
- Toast saffron in a hot pan. Let cool and grind with fingers until it turns into a powder.
- In a small pot add Idaho® Russet potatoes, cover with cold water and cook over high heat until potatoes are fork tender. Drain well.
- Add quinoa to a separate small pot and cover with twice the amount of cold water. Bring to a boil and cook for 15 minutes.
- Drain quinoa.
- In a separate pot, bring 2 ounces of water to a boil. Shut off and add saffron. Let sit for 2 minutes.
- In a bowl, add potatoes. Add saffron water and stir until a smooth consistency is met.
- Add yogurt and fully incorporate.
- Add red quinoa to potatoes.
- Chop basil and thyme leaves and add to potato mixture.
- Add salt and pepper and fold all ingredients together.
- Place in a stainless steel mold and serve hot.
Print Recipe
Yield: 7 servings
Source:
John Graziano
The Valley Hospital
Ridgewood, NJ
