Chef Rob Stinson cooks Grilled Snapper with Herb Crust. A Veggie Relish and Carrot Fries. Rebecca Turner will show us how to be more sugar savvy. We travel to Water Valley MS to visit the BTC Grocery and our guest is Ryland Bertucci fourth generation owner of FEB Distributing.
GRILLED SNAPPER WITH HERB CRUST PREPARATION
Finely chop all fresh herbs. Combine basil, parsley, sage, pepper, garlic in a small mixing bowl and place on the side. Heat pan and add oil. When a drop of water steams as soon as it hits pan, it is ready to sear the fish. Carefully spread the mustard on top side of Snapper filet. Place herb mixture on top of Dijon mustard on fish and press gently to make a coating. Place herb side down in pan and do not move at all. Sear for 4 minutes on medium high heat. Very slowly slide a spatula under the coating side of fish and turn over to finish cooking the other side. Turn heat down to medium low and let sear for an additional 6 minutes. Hold to serve.
SAUTEED VEGGIE RELISH TO CHILL
Heat saute pan and place oil in pan. Sear peas, beans, onion and garlic till peas are bright green but still firm and onions are translucent. Deglaze pan with half of the vegetable stock and remove from heat and place in mixing bowl. Stir in tomatoes, parsley and seasoning. Chill before serving.
CARROT FRIES PREPARATION
Carefully slice carrots lengthwise till they are the size stated above: 3-4 inches long by 3/8” wide by 3/8” high. Mix seasoning in small bowl and douse carrots with seasoning. Spray pan with zero fat spray and lay carrots in a row. Sear for 2-4 minutes till lightly brown but still firm. Hold in pan till serving time.
Fit to Eat Grilled Snapper with Herb Crust Chef Rob Stinson and guest Ryland Bertucci cook Grilled Snapper with Herb Crust.