Recipe courtesy of Ted Peters
Crispy Skinned Florida Yellowtail Snapper, Red Lentil and Yellow Crab Cassoulet with Sweet and Sour Tangelo Cascabel Syrup
Total:
2 hr 15 min
Active:
45 min
Yield:
4 servings
Level:
Intermediate
Total:
2 hr 15 min
Active:
45 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Red Lentil Cassoulet:
  • 1 onion, diced
  • 1 carrot, peeled and diced
  • 2 celery stalks, diced
  • 1 leek, diced
  • 2 tablespoons olive oil
  • 1 sachet, thyme, bay leaf, black peppercorns
  • 2 cups red lentils, soaked
  • 5 cups chicken stock
  • 2 tablespoons glace de viande, concentrated veal stock
  • 3 ounces yellow crab
  • 1 teaspoon thyme, chopped
Sweet and Sour Tangelo Cascabel syrup:
  • 1 1/2 cups Tangelo orange juice
  • 1 tablespoon Tangelo orange zest
  • 2 cups cider vinegar
  • 2 cups unrefined sugar
  • 2 tablespoons molasses
  • 1 sachet, thyme, bay leaf, black peppercorns
  • 2 cardamom pods, whole
  • 6 cascabel chiles, toasted and seeded
Fish:
  • 1 tablespoon grapeseed oil
  • One 6-ounce yellowtail snapper
  • 2 tablespoons butter
  • 2 shallots, peeled and shaved

Directions

Preheat the oven to 350 degrees F.

In a small pan saute the onions, carrots, celery, and leeks in olive oil until tender. Add the sachet and red lentils to the Sauteed vegetables and stir together. Add the chicken stock, glace de viande, crabmeat, and thyme into the pan, and stir until well mixed. Transfer all ingredients into an ovenproof dish and place in the oven for approximately 1 hour or until lentils are tender.

To make the glaze, combine all of the ingredients in a small pot. Slowly reduce the liquid and aromatics until it becomes a syrup and set aside.

In a small saute pan over medium heat, coat the bottom with the grapeseed oil. Place the snapper skin side down and sear for approximately 2 minutes. Turn fish and place butter and shallots on the skin side. Finish fish under a salamander or broiler basting it with butter.

To serve, place some of the red lentil cassoulet in the center of each plate. Place the snapper in the center and drizzle the glaze around the fish and lentils.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Yellowtail Snapper on the Half-Shell

Recipe courtesy of Emeril Lagasse

Gavin's Three-Way Yellowtail Snapper

Recipe courtesy of Gavin Kearney

Red Snapper Sunset

Recipe courtesy of Las Brisas Acapulco

Linguine with Red Snapper

Recipe courtesy of Debi Mazar and Gabriele Corcos

Red Snapper Tacos

Recipe courtesy of Stanton Social

Ratatouille with Red Snapper

Recipe courtesy of Ellie Krieger

Red Snapper en Papillote

Recipe courtesy of Alton Brown

Cassoulet

Recipe courtesy of Ariane Daguin

Cassoulet

Recipe courtesy of Kelsey Nixon

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Not My Mama's Meals

7:30am | 6:30c

Not My Mama's Meals

8:30am | 7:30c

Not My Mama's Meals

9:30am | 8:30c

Vinny & Ma Eat America

10:30am | 9:30c

Vinny & Ma Eat America

11:30am | 10:30c

Vinny & Ma Eat America

12:30pm | 11:30c

Donut Showdown

1:30pm | 12:30c

Donut Showdown

2:30pm | 1:30c

Donut Showdown

3:30pm | 2:30c

Donut Showdown

4:30pm | 3:30c

Sugar Showdown

5:30pm | 4:30c

Sugar Showdown

6:30pm | 5:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Sugar Showdown

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Sugar Showdown

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here