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Travel Noire Eats And Recipes: Ryan’s Seared Snapper With Tomato and Watermelon Salad

By Travel Noire

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Nothing brings cultures together quite like food. To celebrate the black men and women who are using food and flavors to connect cultures and communities, we’re sharing some of our favorite recipes from professional chefs, at-home cooks and foodies who know that great flavors can bring us all together. MasterChef contestant Ryan Cortez (@groovethefunkydrumma) shares one of his signature fish recipes that’s perfect for summer and represents his southern upbringing.

 

RELATED: Road To Masterchef: How Hurricane Harvey and Questlove Lead Ryan To The Kitchen

 

Seared Snapper with Roasted Potatoes and Summer Heirloom Tomato and Watermelon Salad

 

4 (6 to 8oz) fillets of snapper

1 qt each of diced:
celery
onions
carrots

bay leaf
thyme
rosemary
basil
butter
kosher salt
cayenne pepper
black pepper
olive oil
6 large russet potatoes (cut lengthwise)
4 to 6 heirloom tomatoes (sliced)
watermelon (cut into cubes)
balsamic vinegar (reduced)
dry white wine
1 qt seafood stock


 

INSTRUCTIONS

 

1). In a 350° oven, roast half of the veggies with bay leaves, thyme, rosemary, salt, pepper and garlic with the potatoes on a sheet tray or any oven safe pan.

 

2). Roast until potatoes are fork tender.

 

3). Pat the snapper fillets dry and season with kosher or sea salt.

 

4). In a saucier pot, heat and reduce balsamic vinegar until it has a syrup consistency.

 

5). Place aside for dressing the salad later.

 

6). Place fillets skin side down in a hot skillet with olive oil and butter. Sear until skin is crisp and the fish is just opaque on the top. Next, with a spatula, carefully flip fillets and lightly sear.

 

7). Remove and add a pinch or two of cayenne pepper. Add seafood stock, white wine and butter and allow to reduce, serve as a pan sauce.

 

8). In a large mixing bowl, gently toss together heirloom tomatoes, watermelon and shredded basil leaves.

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