So I was at the local Ocala Farm Market on the downtown square. As I toured the variety of fresh vegetables, fruits, spices, herbs, fish, meat etc… it occurred to me that I should invent a recipe to savor the concept of local fresh quality. So here is what I done. First, the meat. I’m trying to trim a few pounds since the last webisode of The Common Chef, “Curry Up and Wine”. After seeing the fact that I’ve been eating way too much good food and thus 20 pounds heavier than I should be it became obvious that watching what I cook was in order. With that aside out of the way I decided on fresh fish. Captain Tim was there and he had fresh red snapper filets on ice. Ahaaa, Snapper it was. I’m a huge, huge fan of red snapper. Sure, I could have pan seared it or grilled it but since I was creating a dish, original thought was in order. So I picked up some extremely sweet peaches and plums. Then came across this gal who had this really nice salsa type of creation made with garlic, lemons and oranges. My mind began to race. How about some sort of fruit relish (by the end of the evening we were calling it fruit chutney)? Before leaving the market I purchased some bee pollen and a Thai basil herb plant. Here follows the account of Mr. PC’s Red Snapper Delight.
Feeds 4 to 5:
- 3 gorgeous red snapper filets
- 4 deliciously ripe plums
- 3 sweet peaches (I’m a huge fan of peaches as well)
- about 6 ounces of the citrus, garlic concoction (which could be made from scratch – olive oil, garlic, orange and lemon or lime juice with some nice seasonings)
- A handful of mint leaves out of your fresh herb garden (basil would be better)
- a handful of grapes
- chili garlic sauce (or your preferred heat, I also would have liked some sriracha)
- A package of asparagus used as a bed between the snapper and the bottom of the casserole dish
- Some honey (few squirts)
- Balsamic (few dashes)
- Soy Sauce (few splashes)
Prep is not so bad. First, cut the fruit into small chunks. Muddle the grapes and mint leaves and mix all the ingredients into a bowl save the snapper and asparagus. Cut the bottom ends of the asparagus and create a layer of asparagus at the bottom of a casserole dish. Then lay out those snapper filets on the top of the asparagus and finally top the whole thing with the fruit chutney. Bake at 350 degrees for 25 minutes and finish with a 5 minute broil to crisp up the chutney. I also made a side of basmati rice with carrots and sliced almonds.
It did end up being a really nice dish. In retrospect I think the chutney would end up being even better over a more hearty meat. I’m thinking about using it as a marinade for chicken and grilling it next time. And yes. . . it was an uncommon taste.