Title: Sauteed Red Snapper Fillets with Lemon Asparagus Puree
Categories: Vegetables, Fish
Yield: 4 Servings
1 lb Asparagus; trimmed
1 lg Boiling potato
4 Red snapper fillets with
Skin; (6-ounce)
2 ts Olive oil
2 ts Fresh lemon juice
Taste
Cut tips off 12 asparagus spears and reserve. Cut all spears into
1/2-inch pieces and cook in a saucepan of salted boiling water
until tender, about 6 minutes. Transfer cooked asparagus with a
slotted spoon to a blender and puree with 1 cup cooking liquid,
reserving remaining cooking liquid in pan. Keep puree warm in a
small saucepan.
Have ready a bowl of ice and cold water. Return reserved cooking
liquid to a boil and blanch reserved asparagus tips until just
tender, about 3 minutes. Drain tips and immediately transfer to
ice water to stop cooking. Drain tips and reserve for garnish.
Scrub potato and cut lengthwise into four 1/2-inch-thick slices.
In saucepan cook potato slices in salted boiling water to cover
until tender, about 5 minutes, and transfer with a slotted spoon
to a bowl. Keep potatoes warm, covered.
Pat snapper dry and season with salt and pepper. In a large
non-stick skillet heat oil over moderate heat until hot but not
smoking and cook fish, skin sides down, about 3 minutes, or until
skin is golden brown. Turn fish over and cook 2 minutes more, or
until just cooked through.
Whisk lemon juice and salt and pepper to taste into asparagus
puree. Spoon some sauce onto 4 plates and top each portion with a
potato slice and a fish fillet. Garnish fish with asparagus tips
and serve remaining sauce on side.
