Ginger Ponzu Sauce To Be Served Over Pink Snapper Food

NEW ZEALAND TAI SNAPPER

Steps:

• 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.

GRILLED PONZU JERK YELLOW TAIL SNAPPER WITH GINGER SLAW AND SHOESTRING POTATOES

Steps:

• In a baking dish just large enough to hold the fish, combine the goat peppers, Bahamian thyme, allspice, bay leaves, cinnamon, ginger beer, ponzu, shallots, ginger, orange juice, orange zest, and soy sauce. Stir to blend, add the snapper, and turn to coat. Allow the snapper to marinate for 20 minutes.
• Prepare an outdoor grill. Season the fish with salt and pepper to taste, spray the grill with nonstick cooking spray, and grill over very high heat until grill marks form, about 5 minutes.
• Rotate the fish and grill for 5 minutes more. Turn the fish and grill on the second side just until done, about 5 minutes.
• Alternatively, heat a grill pan over high heat and brush with 2 tablespoons of canola oil. Grill the fillets as above, rotating and turning the fish once, 15 minutes.
• Fillet the fish. Divide the Ginger Slaw among 4 plates and top each portion with a snapper fillet. Garnish with the Shoestring Potatoes with Thyme Salt, and serve.
• Place the cut potatoes in the water and let sit refrigerated for 1 hour or overnight. Fill a small heavy pot 1/3 full with the oil, and heat to 275 degrees F. Add the potatoes and fry until light tan, about 5 to 7 minutes. Remove the potatoes, drain, and dry. Heat the oil to 475 degrees F, add the potatoes, and fry until golden brown, about 4 to 5 minutes. Remove the shoestrings and drain on paper towels. Season with the thyme salt, to taste, while hot.
• In a large bowl, combine the grape seed oil, rice vinegar, scallions, mustard, ginger, and, whisk to blend. Add the cabbage and carrots and mix to coat. Season with the salt and pepper, and allow to rest to flavor, about 20 minutes.

PONZU-GINGER DIPPING SAUCE

Steps:

• 1. In a small bowl, combine ponzu, scallions, ginger, mirin, sesame oil, and salt. Serve.