Recipes

Pan-Seared Snook with Jalapeño Cream Sauce and Seafood Risotto Recipe

This spicy snook recipe is sure to be a hit

With all the rules and regulations on this species, catching a slot snook in season is a real treat. It cannot be bought at any restaurant or fish market, so it’s worth making something really special when you do catch a keeper. This recipe is great for a cozy night in with a glass of wine and a snuggie or for a formal dinner party. Whatever the occasion, this dish is sure to please the palate.

Serves: 6
Prep time: 15 minutes
Cook time: 10 minutes

Seafood Risotto Ingredients:

• 2 cups Arborio rice
• 6-8 cups chicken stock, kept warm
• 3 tablespoons olive oil
• ½ cup chopped onions
• 1 teaspoon garlic, finely chopped
• ½ cup white wine
• 12 ounces jumbo shrimp, raw or cooked, cut into chunks
• 2 cups small bay scallops
• ¼ cup whole kernel corn
• ¼ cup leeks, rinsed and sliced
• 1 teaspoon dried tarragon
• 2 tablespoons fresh chives, chopped
• 1 small diced tomato
• 2 tablespoons butter
• Salt and pepper, to taste

Jalapeño Cream Sauce Ingredients:

• 4 jalapeños, cored and finely diced
• ¼ cup finely chopped red onions
• 2 tablespoons garlic, finely chopped
• 2 tablespoons butter
• 2 cups heavy whipping cream
• 2 teaspoons corn starch, mixed with a little water to make a paste for thickening

Garnish Ingredients:

• 12 jumbo shrimp, grilled
• 6 jalapeños, halved and grilled
• Lemon wedges
• Chives

Snook Ingredients:

• 2 snook fillets, cut into 6 pieces
• All purpose flour
• Light olive oil
• 2 tablespoons butter
• Salt
• Ground black pepper
• Fish spice of choice (optional)

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