Chef Don’s Kitchen Recipe File  
RECIPE NAME: Seared Deep Sea Yellow Eye Snapper- Presentation Original Date:
DIRECTORY: Seafood 4/29/96
    Revision Date:


1 portion



olive oil 1 TBSP    
Yellow Eye Snapper portioned, 7 oz 1 each    
Seasoned Flour as needed    
Gazpacho Salsa 1/3 cup    
Herbed Couscous ¾ cup    
lemon zest, long 5 each    
chives, long 3 each    

Dredge snapper in seasoned flour, pat off any excess.

In a medium saute pan heat olive oil, put snapper in pan and then put the pan in a 500° oven.

Cook for 3-4 minutes or until golden and crispy on one side then flip.

Cook for one minute exactly. Remove from oven.

On a large round plate place couscous at 12:00.

Place snapper in the middle of the plate, gently touching couscous.

Drape with salsa, 10:00 to 4:00.

Garnish with lemon zest 5:00.

Add chive, fanning upward towards 1:00 and 2:00