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Crispy Skinned Florida Yellowtail Snapper, Red Lentil and Yellow Crab Cassoulet with Sweet and Sour Tangelo Cascabel Syrup Recipe

Crispy Skinned Florida Yellowtail Snapper, Red Lentil and Yellow Crab Cassoulet with Sweet and Sour Tangelo Cascabel Syrup Recipe

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Crispy Skinned Florida Yellowtail Snapper, Red Lentil and Yellow Crab Cassoulet with Sweet and Sour Tangelo Cascabel Syrup

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Ingredients:

Serving

1 onion, diced
1 carrot, peeled and diced
2 celery stalks, diced
1 leek, diced
2 tbsp olive oil
1 sachet , thyme , bay leaf , black peppercorns
2 cups red lentils, soaked
5 cups chicken stock
2 tbsp glace de viande , concentrated veal stock
3 oz yellow crab
1 tsp thyme, chopped
1 1/2 cups tangelo orange juice
1 tbsp tangelo orange zest
2 cups cider vinegar
2 cups unrefined sugar
2 tbsp molasses
1 sachet , thyme , bay leaf , black peppercorns
2 cardamom pods, whole
6 cascabel chiles, toasted and seeded
1 tbsp grapeseed oil
1 (6-oz) yellowtail snapper
2 tbsp butter
2 shallots, peeled and shaved

Directions:

Preheat the oven to 350 degrees F.
In a small pan saute the onions, carrots, celery, and leeks in olive oil until tender. Add the sachet and red lentils to the Sauteed vegetables and stir together. Add the chicken stock, glace de viande, crabmeat, and thyme into the pan, and stir until well mixed. Transfer all ingredients into an ovenproof dish and place in the oven for approximately 1 hour or until lentils are tender.
To make the glaze, combine all of the ingredients in a small pot. Slowly reduce the liquid and aromatics until it becomes a syrup and set aside.
In a small saute pan over medium heat, coat the bottom with the grapeseed oil. Place the snapper skin side down and sear for approximately 2 minutes. Turn fish and place butter and shallots on the skin side. Finish fish under a salamander or broiler basting it with butter.
To serve, place some of the red lentil cassoulet in the center of each plate. Place the snapper in the center and drizzle the glaze around the fish and lentils.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	6703.67 Kcal (28067 kJ)
Calories from fat	182.95 Kcal
		% Daily Value*
Total Fat	20.33g	31%
Cholesterol	25.12mg	8%
Sodium	991.56mg	41%
Potassium	1900.66mg	40%
Total Carbs	1562.49g	521%
Sugars	1489.08g	5956%
Dietary Fiber	33.53g	134%
Protein	44.82g	90%
Vitamin C	18mg	30%
Vitamin A	0.2mg	7%
Iron	9.4mg	52%
Calcium	158.6mg	16%

Amount Per 100 g
Calories	785.15 Kcal (3287 kJ)
Calories from fat	21.43 Kcal
		% Daily Value*
Total Fat	2.38g	31%
Cholesterol	2.94mg	8%
Sodium	116.13mg	41%
Potassium	222.61mg	40%
Total Carbs	183g	521%
Sugars	174.41g	5956%
Dietary Fiber	3.93g	134%
Protein	5.25g	90%
Vitamin C	2.1mg	30%
Iron	1.1mg	52%
Calcium	18.6mg	16%

* 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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Recipe Tags

Weightwatchers Points

135

Points
176

PointsPlus

Good Points

low fat,
saturated fat free,
low sodium,
low cholesterol,
good source of fiber

Bad Points

High in Sodium,
High in Sugar

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