12 May 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.
- 6 oz. Snapper Filet (Skin on)
- 4 oz. Eggplant Caponata
- Micro herbs of your choice
- Extra Virgin Olive Oil
- 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.