from Chef David Burke, of David Burke Townhouse
Serves 4
1 ½ cup light chicken stock or canned chicken broth
1 ½ cup tomato coulis or 1 c canned tomato sauce
4 red snapper filets, about 8 oz each
Coarse or kosher salt and freshly ground pepper to taste
1 red bell pepper, diced
1 yellow bell pepper, diced
1 zucchini, diced
3 cloves garlic, minced
1 cup chopped fresh basil or 2 T dried basil
2 cups uncooked alphabet pasta
For Garnish:
4 basil leaves
Black Olive Mousse (recipe follows) – optional
Zucchini Chips (recipe follows)
Method:
1. Season snapper filets with salt and pepper and set aside.
2. In a large sauté pan, combine chicken stock or broth and tomato coulis or tomato sauce. Bring to a simmer.
3. Add all remaining ingredients except basil leaves or parsley, stir and simmer for an additional 2 minutes.
4. Place fish in pan and cover with lid. Cook for approximately 5-7 minutes until fish is opaque and slightly flakey.
5. Distribute pasta and fish evenly into four large bowls. Garnish with fresh basil leaves and a teaspoon of black olive mousse on top of each piece of fish and a sprinkling of zucchini chips.
Black Olive Mousse
Ingredients:
1 cup crème fraiche
½ cup black-olive puree
Coarse or kosher salt and freshly ground pepper to taste
Method:
Whip crème fraiche until thick, and stiff peaks have formed.
Fold black-olive puree into crème fraiche. Season to taste.
Zucchini Chips:
Ingredients
2 medium zucchini, cut into 1/4-inch slices
1/2 cup seasoned dry bread crumbs
1/8 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese
2 egg whites
Method:
1. Preheat the oven to 475 degrees
2. In one small bowl, stir together the bread crumbs, pepper and Parmesan cheese. Place the egg whites in a separate bowl. Dip zucchini slices into the egg whites, then coat the breadcrumb mixture. Place on a greased baking sheet.
3. Bake for 5 minutes in the preheated oven, then turn over and bake for another 5 to 10 minutes, until browned and crispy.
