Seared Snapper with Nettle Sauce
This recipe comes from David Moyle, chef at Franklin's in Tasmania, Australia. To get the fish skin extra crispy, pat it dry with paper towels and sprinkle with salt.
Yield: serves 4
- 1⁄3 cup grapeseed oil
- 3 cloves garlic, thinly sliced
- 2 shallots, thinly sliced
- 6 cups picked nettles or spinach leaves (about 12 oz.)
- 1⁄2 cup chicken stock
- 3 tbsp. fresh lemon juice, plus 1 lemon quartered
- Kosher salt and freshly ground black pepper, to taste
- 1⁄4 cup canola oil
- 4 (6-oz.) boneless, skin-on, fillets red snapper, halved crosswise
- Heat oven to 350°. Heat grapeseed oil in a 6-qt. saucepan over medium. Cook garlic and shallots until soft, 4–6 minutes. Increase heat to medium-high and add 4 cups nettles; cook, stirring occasionally, until liquid is released, 2–3 minutes. Add stock and bring to a boil; cook for 3 minutes. Remove from heat; add lemon juice, salt, and pepper. Using an immersion or regular blender, purée sauce until smooth; keep warm. Toss remaining nettles with 1 tbsp. canola oil on a baking sheet and spread in an even layer; bake until crisp, 10–12 minutes.
- Heat remaining oil in an ovenproof 12" skillet over medium-high. Working in batches, cook snapper, skin-side down, until skin is crisp, 3–4 minutes. Season flesh side of snapper with salt and pepper; flip. Squeeze lemon quarters around snapper and drop into skillet; cook 2 minutes more. Serve snapper, skin-side up, over nettle sauce; garnish with crispy nettles.