New Zealand Tai Snapper

Name: New Zealand Tai Snapper
Prep time: 1 h
Cook time: 2 h
Total time: 3 h
Yield: 4 serving(s)
Ingredients: 1 onion, peeled and chopped; 2 tablespoons olive oil; 1 cup white wine; salt and pepper; 4 large globe artichokes; 1 zucchini; 1 yellow squash; salt and pepper; 2 tablespoons olive oil; 2 shallots, peeled and chopped; 1 bunch swiss chard, leaves cleaned and chopped; salt; 1 red onion; 1 fennel bulb; 1 garlic clove; salt and pepper; 2 ounces sherry wine vinegar; 2 ounces extra-virgin olive oil; 2 tablespoons canola oil; salt and pepper; 4 new zealand tai red snapper fillets, approximately 5 ounces each, pin bones removed and scaled (can substitute red snapper); 1 basket sweet 100 tomatoes or 1 cherry tomatoes; 2 ounces balsamic vinegar

Submitted by AZPARZYCH

"Recipe courtesy Chef Neal Fraser, GRACE Restaurant, Los Angeles, CA. Found on Food Network and posting for ZWT."

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Ready In:: 3hrs
Ingredients:: 23
Serves:: 4

ingredients

Artichokes
1 onion, peeled and chopped
2 tablespoons olive oil
1 cup white wine
salt and pepper
4 large globe artichokes
Squash
1 zucchini
1 yellow squash
salt and pepper
Swiss Chard
2 tablespoons olive oil
2 shallots, peeled and chopped
1 bunch swiss chard, leaves cleaned and chopped
salt
Vinaigrette
1 red onion
1 fennel bulb
1 garlic clove
salt and pepper
2 ounces sherry wine vinegar
2 ounces extra-virgin olive oil
Snapper
2 tablespoons canola oil
salt and pepper
4 new zealand tai red snapper fillets, approximately 5 ounces each, pin bones removed and scaled (can substitute red snapper)
Garnish
1 basket sweet 100 tomatoes or 1 cherry tomatoes
2 ounces balsamic vinegar

directions

For the artichokes: In a saucepan over a low flame, cook the onion in olive oil until translucent. Add the wine and reduce by 2/3. Add 4 cups of water, season with salt and pepper, and bring to a boil. Peel off the outer leaves of the artichokes. Peel the skin at the base. Cut off the top of the artichoke where the leaves start. Remove the choke. Add to the cooking liquid and simmer over medium flame until tender. Cool in the liquid.
For the squash: Preheat a grill to medium heat, or heat a grill pan on the stove. Cut the zucchini and yellow squash into rings approximately 1/4-inch thick. Season with salt and pepper. Grill until the vegetables are soft but not falling apart. Transfer to a plate to cool.
For the Swiss chard: In a large saute pan, heat the olive oil until hot. Add the chopped shallots and cook until translucent. Add the Swiss chard, season with salt, and cook until tender. Transfer to a bowl to cool.
For the vinaigrette: Preheat oven to 300 degrees F.
Dice the red onion, fennel, and garlic and place in a roasting pan. Season with salt and pepper. Add the sherry wine vinegar and olive oil. Cover with foil and roast in the oven for 1 1/2 to 2 hours. Remove from oven, stir to combine, and reserve.
For the snapper: Preheat oven to 450 degrees F.
Season the fish with salt and pepper. Heat an oven-proof saute pan over medium-high heat. Add the oil and heat through. Place the fish skin side down in the pan and cook for 2 minutes. Transfer pan to the oven for approximately 4 minutes, or until the fish is cooked through.
To serve: Toss the sweet 100 tomatoes in a bowl with the balsamic vinegar. Reheat the artichokes, squash, and Swiss chard. Drizzle the vinaigrette on a plate and place the fish on top. Layer the vegetables starting with the Swiss chard, followed by the artichokes, and finishing with the squash. Garnish the plate with the marinated tomatoes.

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RECIPE SUBMITTED BY

AZPARZYCH

Peoria, 41

I am a stay at home mom to two wonderful boys; Joshua (8years), Kaiden (5 years), and baby GIRL, Madalynn (19 months)!  I also have two fur babies (cats); Kobee, AJ; we had to put our youngest cat Sly down Jan 2014. :(. I am also married to my best friend, Jeff and have been since April 2005.  I love cooking, hate cleaning and will do whatever I can to get out of it!  I love grilling and baking.  I do most of the grilling at my house, and bake for almost a week straight at Christmas time!  I can make or will attempt just about anything, though I rarely make brownies, my husband's are the best!  Homemade breads are not my friend, so I am always working on bread baking. As for recipe ideas (besides zaar) Cooking Light Cookbooks are my favorites.  I love to make new meals and try new things; it is hard though because my husband is picky when it comes to veggies (and hates seafood); If it were up to him we would have baked-bread crumb chicken and white rice at least one meal a day!  Over the past couple years with zaar, I have found tons of new recipes my family normally wouldn’t eat but have been happily surprised with new favorites. I love to join in all of the tag games; I haven't been as present as I would like, but as soon as my Jeff is back from working in Ohio I will be back in full tagging mode! Cooking is my hobby and passion, I always like to host the family get togethers and volunteer for the potluck dishes.  Most of all though are my kids; being home all day with them is fun and challenging, but I wouldn’t trade it for any salary!!

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