Seared Snapper with Eggplant Caponata
This traditional Sicilian dish takes on a Gulf Coast flavor with the addition of fresh snapper. Created by Chef Kenneth Hamilton of Houston’s Acadian Coast, the dish reflects his culinary training in Italy and his flare for creative kitchen innovations. Read more about Chef Kenneth’s culinary journey here.Â
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Ingredients
- 6 oz. Snapper Filet (Skin on)
- 4 oz. Eggplant Caponata
- Micro herbs of your choice
- Extra Virgin Olive OilÂ
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Instructions
- Set oven to 400 degrees.
- In a cast iron pan on medium high heat, add extra virgin olive oil until bottom is thinly coated. Allow the pan to get hot until you can see ripples in the oil. The oil should move freely in the pan.
- Salt and pepper the snapper on a separate plate and place in the pan SKIN SIDE DOWN. Cook for 3 minutes and allow golden crust for form.
- Flip fish and place in over for 5 minutes.
- In a separate pan, toss in caponata and cook until slightly warm.
- Place caponata in a small hill on the plate. Add snapper on top and garnish with micro herbs of your choice.
Consider pairing the meal with this Maker’s Mark wine cocktail by bartender Miguel Soto.Â
Author: Black Restaurant Week
About Black Restaurant Week – Black Restaurant Week LLC is an annual, multi-city culinary movement celebrating the flavors of African, African-American and Caribbean cuisine nationwide. Black Restaurant Week partners with black-owned restaurants, chefs, caterers and food trucks to host a selection of culinary experiences aimed to expand awareness and increase support for black culinary professionals. The organization was founded in 2016 by entrepreneurs Warren Luckett, Falayn Ferrell and Derek Robinson. Connect with Black Restaurant Week on Facebook, Twitter & Instagram.
