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Crispy Whole fish with Caribbean Vinaigrette (Grand Traverse Resort and Spa) |
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Ingredients
| For Vinaigrette | |
| 1 cup | Passion fruit puree |
| 1 | Lime (juiced) |
| 1 | Lemon (juiced) |
| 1 tsp | Fresh ginger (grated) |
| 2 tsp | Fresh garlic (chopped) |
| 1 ounce | Granulated sugar |
| Pinch | Salt |
| 1 ounce | Fish sauce |
| 5 sprigs | Fresh thyme |
| 1 | Habenaro |
| 2 ounce | Red wine vinegar |
| 1 cup | Vegetable oil |
| For Fish | |
| 1 | Yellowtail snapper |
| 2 cups | All purpose flour |
| 2 tbs | Kosher salt |
| 2 tbs | Ground black pepper |
| 1 tbs | Ground cayenne pepper |
| Oil for frying |
Instructions
| For Vinaigrette Place all ingredients except for the salad oil in a blender. Puree until smooth, then slowly add salad oil until fully emulsified. Adjust seasoning with salt and pepper and finish with diced cucumber, tomato and mango (optional). For Fish Carefully score the skin of the fish without cutting into the flesh, this allows for the skin to shrink without curling the fish. Season the outside of the fish with salt and pepper. Place the remainder of the salt and pepper with flour and cayenne in a bowl. Dust the fish with seasoned flour and fry in 350 degree oil until golden brown. (you may also shallow pan fry a filet on the stovetop if you do not have a deep fryer) Remove and drain on paper towel and serve with Caribbean vinaigrette. |
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Description:
Chefs of Northern Michigan highlights local chefs and their delicious recipes which use Michigan produce and products. Watch Chefs of Northern Michigan on Wednesdays during 9&10 News at 5 or on Thursday mornings during Michigan This Morning on Fox 32.
Chefs of Northern Michigan is endorsed by The Michigan Land Use Institute.
The Michigan Land Use Institute is a statewide non-profit organization based in Traverse City that encourages policies that build prosperity, increase quality of life, and protect natural resources in Michigan.
Taste the Local Difference is a project of the Institute, which works to grow jobs, save farmland, and build healthier communities with food that’s thousands of miles fresher.