Pacific Snapper Marinara
Serves: 2 (main course) or 4 (appetizers)
Ingredients:
1 lb. fresh snapper fillets
1/3 lb. calamari rings
4-6 fresh B.C. spot prawns
1 tbsp. olive oil
1/2 cup fresh onion, diced
1 tbsp. fresh garlic, sliced
1/2 tsp. salt
1/2 cup Shiraz
4 fresh ripe tomatoes (1 1/2 cups)
1 tsp. brown sugar
1/2 cup extra virgin olive oil
3-4 fresh basil
leaves, sliced
Salt and white pepper to taste
Pinch of dried chili peppers
Method:
Blanch, peel. and dice the tomatoes. Heat the tbsp. of olive oil on medium heat in a 9-inch sauté pan. Mix the onions and garlic with the chili peppers and salt in the pan; sauté until the veggies are tender. Add the Shiraz to the pan and stir for about 2 minutes to reduce by half. Add the diced tomatoes and brown sugar and cook for 5 minutes.
Season the snapper and calamari with salt and pepper. Add the snapper to the pan and drop the heat slightly. Cover and cook for 5 minutes. Add the calamari and prawns and stir together.
Cook uncovered for 2-3 minutes until the prawns are done. Turn off the heat and stir in the extra virgin olive oil. Season to taste with salt and pepper.
Garnish
with freshly chopped basil leaves. Serve with fresh slices of sourdough
or baguette.
Another original mouth-watering recipe From Kosta
The Fishmonger ... for you to savour!
Special Remarks:
The BC spot prawns harvest begins May 1st. They will
be available fresh or alive for approximately the 6-8 weeks depending
on their abundance.
If you are squeamish about using the prawns whole
for this recipe, use just the tails.
The prawn heads have a rich tamale which is similar to the Louisiana crayfish. It is traditional in the south to slurp out the tamale which is actually the liver of the prawn.
The first part of the head is known as shrimp butter and the second part is the tamale.
Pacific snapper (which comes from various West Coast rockfish) is available fresh in the spring as a by-catch of the halibut season.
Ask your fishmonger if the snapper you're buying is longline caught or drag caught. Longline caught is of higher quality, is sustainable to the stocks, and is much more flavourful.
We welcome your feedback or questions at kostaz@telus.net or do stop by
the Salmon Shop or Screaming Mimi’s Lonsdale Quay Market, North
Vancouver.