Gulf Snapper with Squash Blossom Pesto - Ryan Pera
Yield: 2 servings
- 2 filets gulf red snapper
- Salt and pepper
- 2 tablespoons canola oil (or other vegetable cooking oil)
- 1 box revival market squash blossoms (about 10)
- 1 tablespoon chopped pecans1 tablespoon chopped parsley
- 1/2 teaspoon grated lemon zest
- 1/4 cup Texas olive oil
- Jurrasic Galveston salt
Pat dry the fish with paper towels, set aside. Remove the yellow stamen and dark green pointy bottom leaves from the squash blossom. Gently tear the blossom in half and rinse with cold water to remove any pollen. Chop blossoms with a sharp knife and add to a mixing bowl. Add pecans, parsley, zest, olive oil and salt. Taste to adjust seasoning, set pesto aside.
Season the snapper with a sprinkling of salt and pepper on both sides. Bring a non stick or cast iron pan to high heat. Add the canola oil and place the fish skin side down in the pan, pressing firmly with a metal spatula against the fish to "set" the skin to the pan. Repeat with other fish filet and reduce the heat to medium.
Cover the pan, let cook for about 3 minutes or until the fish becomes opaque around the sides. Gently flip the fish-- the skin side should be golden brown. Finish cooking the fish for 1-2 minutes more. When fish is opaque throughout it is done. Remove the fish from the pan, serve over your choice of fresh vegetables, spoon the squash blossom pesto over the fish.