Sautéed Snapper with Cauliflower Purée and Sumo Orange Citrus Glaze
We have a new normal these days with the implementation of “social distancing” as uncertainty fills us and we quarantine at home in the hope of slowing the spread of the coronavirus. A few days ago (before our schools and professional sporting events were cancelled), The Fresh Market had an abundance of amazing Sumo oranges on sale. They are delicious pealed and eaten fresh or used to make a citrus sauce for a fish entree or salad. Another bright note: there are daffodils, hellebores and forsythia in the yard to decorate the table, its warm enough to eat outside, and too early for mosquitos!
Cauliflower Purée
- 1 head Cauliflower – cut into florets
- 3 Tbs butter
- 3 Tbs heavy cream
- Salt to taste
- evoo
Boil the cauliflower florets about 10 minutes or until there’s no resistance inserting a knife. Drain. Replace pot back on hot eye for a few seconds to dry up excess water. Process in a food processor or blender with butter and heavy cream until smooth. Salt to taste. Drizzle with extra virgin olive oil and keep warm until ready to serve.
I make cauliflower puree the same way I make mashed potatoes. I serve it when I want a lighter, healthier alternative and it pairs nicely with seafood.
Sumo Orange Citrus Glaze
- 1 Sumo orange – supremes, juice and zest
- 1/3 c Chicken Stock
- 3 Tbs White Wine (Whatever you are drinking)
- 3 Tbs Butter
- 1 Tbs capers – drained
Reduce the chicken stock to 1/3 over medium high heat. Add white wine and cook 1 more minute. Take off the heat. Whisk in butter (1 Tbs at a time), then add capers, orange supremes, zest and juice.
Pan sear fish and plate on top of cauliflower purée. Garnish with blanched, peeled and halved heirloom grape tomatoes, blanched asparagus, citrus glaze and top with chopped parsley. (SEE technique below for blanching).
This is the most amazing combination of flavors!
To BLANCH: submerge vegetable into unsalted boiling water for 30 seconds to 1 minute and then plunging into an ice bath to stop the cooking. Remove and pat dry on paper towel.
