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Crispy Seared Snapper over Pickled Onions with Tomato-Bacon Fondue, Yellow Tomato Coulis and Malanga Tumbleweed Recipe

Crispy Seared Snapper over Pickled Onions with Tomato-Bacon Fondue, Yellow Tomato Coulis and Malanga Tumbleweed Recipe

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Crispy Seared Snapper over Pickled Onions with Tomato-Bacon Fondue, Yellow Tomato Coulis and Malanga Tumbleweed

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Ingredients

Count

Nutrition

639

Calories

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Ingredients:

Serving

1 red onion
1 cup white vinegar
1 cup water
3 tbsp salt
4 cloves garlic
1 tbsp mustard seeds
1 bay leaf
1/4 lb bacon , julienned
1 pint cherry tomatoes
2 cloves garlic
2 oz rendered bacon fat
salt and pepper
4 oz goat cheese
1 yellow tomato
1 tbsp olive oil
salt and pepper
1 lemon, juiced
1 malanga
1/4 lb fresh basil
1/4 cup olive oil
4 (4 to 6 oz) snapper fillets, any kind, red , yellowtail
flour , to dredge

Directions:

Onions: Thinly slice the onions, and place in a non-reactive dish. Combine the remaining ingredients and bring to a boil. Pour over onions and let stand for 24 hours.
Fondue: Preheat the oven to 300 degrees F.
Cook the bacon until crispy and fat is rendered. Reserve the bacon and the fat separately. Combine the tomatoes, garlic, 2 ounces of the reserved bacon fat. Roast until the tomatoes are almost dry. Place in the blender, add the goat cheese and puree. Strain through a fine chinois and reserve.
Yellow Tomato Coulis: Quarter the yellow tomato. Coat with olive oil, salt, and pepper and roast for 20 minutes. Remove and puree in a food processor. Season with salt, pepper, and lemon juice. to taste. Reserve Malanga Tumbleweed: Peel malanga and cut into thin ribbons on a turning slicer. Preheat a deep fryer or a deep pot of oil to 350 degrees F. Fry the malanga until crisp and remove to a paper towel-lined plate. Reserve.
Basil Oil: Blanch and shock the basil. Wring out in a clean, dry towel. Place in a blender with oil and puree for 1 minute. Let stand for 1 hour and strain. Reserve.
Season the fish with salt and pepper and lightly dust with flour. Saute, skin side-down, in a very hot pan until skin is crispy. Turn the fish over and finish in the oven.
Place pickled onions in the center of a plate. Rest 1 piece of fish across the onions, allowing them to peek out. Drizzle with the fondue, coulis, and basil oil. Sprinkle the bacon around the fish and top with fried malanga.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	639.26 Kcal (2676 kJ)
Calories from fat	490.7 Kcal
		% Daily Value*
Total Fat	54.52g	84%
Cholesterol	77.94mg	26%
Sodium	5570.87mg	232%
Potassium	738.29mg	16%
Total Carbs	12g	4%
Sugars	4.49g	18%
Dietary Fiber	3.12g	12%
Protein	24.63g	49%
Vitamin C	32.3mg	54%
Iron	1.8mg	10%
Calcium	367.8mg	37%

Amount Per 100 g
Calories	136.87 Kcal (573 kJ)
Calories from fat	105.06 Kcal
		% Daily Value*
Total Fat	11.67g	84%
Cholesterol	16.69mg	26%
Sodium	1192.77mg	232%
Potassium	158.07mg	16%
Total Carbs	2.57g	4%
Sugars	0.96g	18%
Dietary Fiber	0.67g	12%
Protein	5.27g	49%
Vitamin C	6.9mg	54%
Iron	0.4mg	10%
Calcium	78.8mg	37%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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