Snappy

After dealing with a lot of fish today at work, I came upon a gorgeous group of red snapper filets. Technically, it’s a rougheye rockfish from the north coast of British Columbia, but it’s part of the greater snapper family. It was dense, meaty and I knew I had to have some for dinner later. How I was going to treat it evolved as I went home on the bus. It started as a rub with caramelized onion mayo, then as I reached my kitchen and saw some of the sifted bran I had from a Christmas season of baking then it came together.

Caramelized Onion Mayo-Rubbed and Garlic Bran-Flax-Crusted Roast Snapper

For the Caramelized Onion Mayo:

1 cup water

2 Tbsp Gold Forest Grains flax seeds

1 tsp Mighty Trio Organics cold pressed canola oil

1-1/2 cups Riverbend Gardens yellow onion, chopped

1 tsp salt

1/2 cup Mighty Trio Organics cold pressed canola oil

Juice of 1/2 lemon

In a small pot, heat the water and flax seeds over medium high heat. When it comes to a boil, reduce heat to medium and simmer for 15-20 minutes without stirring. Strain the thickened liquid, discarding the flax seeds (or save for a muffin recipe) and place the liquid in the refrigerator for 15-20 minutes.

In a medium pot, heat the oil over medium high heat. Add the onions and salt and sauté for 5-7 minutes until it starts to soften and lightly brown. Reduce heat to medium and sauté for a further 12-15 minutes, scraping the bottom of the pan as it starts to grow more golden. Add a few tablespoons of water and stir if the bottom of the pan starts to brown, scraping the brown bits and stirring them into the onions until they become deeply golden brown (about 25-30 minutes total).

Place the caramelized onions in a blender or food processor along with the thickened flax-liquid. Purée until smooth and with the blender running slowly drizzle in the oil until very thick. Add the lemon juice, pulse the blender to combine and refrigerate for at least an hour.

For the Garlic Bran-Flax Crust:

1/2 cup sifted Gold Forest Grains bran (sifted from any of their wheat flours)

1 Tbsp Gold Forest Grains flax seeds

1 Tbsp Peas On Earth Organics fresh garlic, minced

1/4 tsp salt

1/4 tsp crushed dried red chilli

1 tsp Mighty Trio Organics cold pressed canola oil

In a small bowl, combine the bran and flax seeds. Mince the garlic and salt together into a fine paste and work into the bran-flax mixture. Add the dried chilli and oil and crumble together. Set aside.

For the Snapper

500g/1lb red snapper, cut into 2 pieces lengthways

1/2 cup Riverbend Gardens yellow onions, sliced

In a small roasting pan, spread the onions out in a single layer along the bottom. Place the snapper filets on the onions, spread with Caramelized Onion Mayo and crumble the Garlic Bran-Flax topping over top, pressing it into the mayo to stick. Bake in a preheated 180C/350F oven for 25-30 minutes (depending on the thickness of the fish. A thinner filet needs less time, gauge by baking for roughly 10 minutes per inch of thickness of fish). To add a deeply golden hue to the crust finish by placing under the broiler for a further 3-4 minutes. Serve with a simple chopped salad. Serves 2.

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