Stopping at Fresh Market I grabbed a nice looking piece of red snapper ... now I just needed to figure out what to do with it. With only a few more cold days (here's hoping) left before spring/summer starts up and the heat returns to Richmond I went with something a little bit of a combination between heavy and light. I call this dish spicy prosciutto snapper w/ avocado and I served it over hand cut baked waffle fries and a vegetable sautee of snap peas and mushrooms.
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| Spicy Prosciutto Snapper w/ Avocado ... hand cut baked fries & sauteed vegetables |
Spicy Prosciutto Snapper w/ Avocado - Serves 2
3/4 lb Red Snapper
4 slices Prosciutto
1 8oz can "El Pato" mexican spicy tomato sauce (I buy it at Kroger)
1 avocado
8 slices cheddar cheese (approx 2 oz from an 8 oz block)
Olive Oil
Garlic Pepper
Lawry's Season Salt
I cut the snapper into two pieces and seasoned lightly with garlic pepper & Lawry's seasoning salt. A little bit of olive oil on top and into the broiler it went. I broiled the fish for about 10 minutes to allow it to get about halfway cooked and then pulled it out, switching the oven to 425F. I put four slices of cheese on top of each piece of fish, and then a slice of prosciutto. I poured about 3/4 of the can of spicy tomato sauce over the top and returned to oven to 5 minutes. Put a pan with olive oil on medium heat. After five minutes, switch oven back to broil.
While the fish is broiling, cut an avocado into 8 slices (see a tutorial here) and cut two slices of prosciutto in half (long-ways). Wrap four of the avocado slices with prosciutto and flash fry them in the oil (about 30 seconds per side). After five minutes under the broiler, remove the fish from the oven, plate and top with four slices of avocado ... two of the flash fried and two plain, alternating. I recommend drizzling the extra sauce over to fries and fish (before adding the avocado).
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