Chef Camilo of Barnie's Coffee Kitchen (one of my favorite local restaurants) recently hosted a cooking demonstration at the Orlando Home and Garden Show in partnership with Edible Orlando. It was so popular, I asked if we could have the recipe to share here on VisitFlorida.com. He makes it seem so easy! I can't wait to try this at home.
Florida Red Snapper
Whole red snapper, scaled & filleted. Save bones.
4 oz. leeks, sliced
3 garlic cloves, sliced
5 sprigs of thyme
2 oz. scallions, sliced
1 cup white wine
3/4 cup tomato paste
6 cups vegetable broth
3 oz. butter
2 oz. red bell pepper, sliced
2 oz. fennel, sliced
Cherry tomatoes, halved
- Heat a medium pot over medium-low heat and add the butter, leeks, white onion, garlic and scallions, and gently cook until translucent.
- Add the white wine and cook until it's reduced by half.
- Add the vegetable broth and thyme. Bring liquid to a boil, then turn it down to a simmer. Whisk in the tomato paste until completely incorporated and add the snapper bones. Simmer for 15 minutes.
- Strain through a fine colander and cool down quickly. You should end up with 3/4 cups of broth.
- To serve the dish, saute peppers and fennel and add the broth. Bring to a simmer and add a dab of butter, then season with salt and pepper. Saute fish in olive oil and butter. To plate, scoop some peppers and fennel and place them in the center of a bowl. Place fish on top and pour broth around the fish. Garnish with cherry tomatoes.
Want to visit Barnie's Coffee Kitchen and try some of their other delicious and healthy recipes? Visit their website at Barniescoffeekitchen.com