Seared Snapper with Nettle Sauce | Saveur
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Ingredients
- 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
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