PAN SEARED RED SNAPPER

Chef Justin shows Chad how to cook his rendition of Florida Red Snapper while pairing it with a cucumber, tomato relish & spicy yogurt sauce.
​Yield 4 Servings
 
Ingredients:

• 4 six ounce snapper fillets
  
• Sea salt and fresh ground black pepper to taste
  
• 2 teaspoons olive oil
  
• 1/4 cup corn starch
  

 
Preparation:

1. In a large sauté pan, heat the olive oil over medium-high heat.
   
2. Lightly coat the skin side of each snapper fillet with corn starch.
   
3. Carefully add the coated snapper fillets to the oiled pan. Cook snapper fillets for 2 to 3 minutes on each side until completely cooked throughout.
   
4. Remove fillets from pan and serve with cucumber relish and yogurt sauce.
   

CUCUMBER RELISH 
Yield 4 Servings
 
Ingredients:

• 2 large Florida cucumbers, diced
  
• 2 large Florida tomatoes, seeded and diced
  
• 1/4 cup fresh parsley, chopped
  
• 2 tablespoons rice wine vinegar
  
• 1 tablespoon olive oil
  
• Sea salt and fresh ground black pepper to taste
  
• 1 lemon, juiced
  

 
Preparation:

1. In a medium sized bowl, combine all ingredients and mix well.
   
2. Season the relish to taste with salt and pepper.
   

YOGURT SAUCE 
Yield 4 Servings
 
Ingredients:

• 1 cup Greek style yogurt
  
• 1 lemon, juiced
  
• 1 tablespoon seasoning mix (blackened or seafood spice)
  
• Sea salt and fresh ground black pepper to taste
  

 
Preparation:

1. In a medium sized bowl, combine all ingredients and mix well.
   
2. Season the sauce to taste with salt and pepper.