For a special Valentine's Day entree, Chef Marcus has cooked up this delicious baked red snapper dish. Many guests are looking for a special experience on Valentines, so get your creative juices flowing and come up with something new to offer! Chef recommends testing out some of your Seafood ideas for Lent on this holiday, and then you can add the most popular items to your menu for the Lent season!
What are you planning to cook for Valentines? Be sure to take a picture and share it with us on Instagram and Twitter!
0898890 Fingerling Potatoes
7333867 Pickled Ginger or
*1185545 Fresh Ginger (to be pickled in house)
1600258 Baby Kale
- Drizzle 1 tablespoon of olive oil over the snapper fillet. Bake in the oven for 15-20 minutes or until the snapper is cooked through.
- Top the snapper with a garnish of pickled ginger and microgreens sprouts and place a dollop of House-recipe Dijon Cream on the plate for dipping (see additional instructions for making Dijon cream).
- Sauté together fingerling potatoes, baby kale, and house-pickled ginger for a colorful side (see additional instructions for pickling ginger).
½ cups distilled white vinegar
3 cups water
¾ cup sugar
5 tablespoons kosher salt
1 teaspoon yellow mustard seeds
½ teaspoon dried hot red-pepper flakes
HOUSE-RECIPE DIJON CREAM
1 cup sour cream
½ cup coarse-grain Dijon mustard
Freshly ground black pepper