Yellowtail Snapper with Pineapple Mint and Vin Cotto

Art Culinaire,  Spring, 2001  by Jamie Mammano

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For the pineapple mint in a medium bowl combine all of the ingredients and toss to combine Season and set aside.

For the yellowtail snapper, preheat the oven to 450 degrees. Place the yellowtail snapper fillets on a cutting board and slice each fish in half transversely leaving the two fillets attached at the tail. Remove the bone and discard. Score the skin place the yellowtail snapper on a parchment-lined sheet pan, and set aside. In a medium bowl, combine the garlic cloves, mint, basil, and cilantgro and toss to combine. Spread the herb mixture in between the yellowtail snapper fillets drizzle with olive oil and season. Place in the oven and roast until the skin is crispy, about 10 minutes.

Remove from the heat and set aside keeping warm.

To serve spoon some pineapple mint and heirloom tomato salad onto the center of a plate and set a yellowtail snapper fillet on top. Drizzle some olive oil and Vin Cotto around the dish and garnish with pineapple mint.

(Serves 6)

For the pineapple mint :

2 cups cooked Israeli couscous

3 cups diced "mixed" heirloom tomatoes. [*]

1/4 cup lemon juice

1/4 cup extra virgin olive oil

1/2 cup pineapple mint leaves

Salt and Pepper to taste

For the yellowtail snapper:

6 1-pound yellowtail snapper fillets

1 cup sliced garlic cloves

1/2 cup stemmed and chopped pineapple mint [**]

1/2 cup stemmed and chopped basil

1/2 cup stemmed and chopped cilantro

1/2 cup extra virgin olive oil Salt and pepper to taste

For the dish:

Extra virgin olive oil

Vin Cotto

For the garnish:

Pineapple mint springs:

(*.) Available through Specially Foods as (617) 623-3300

(**.) Available through The Chef's Garden at (800) 289-4644

(***.) Vin Cotro is a cooked wine vinegar produced by Caligouri. It is available through Accardi and Sons at (781) 391-2400.

COPYRIGHT 2001 Culinaire, Inc.
COPYRIGHT 2008 Gale, Cengage Learning