Overview
You know you’ve reached the top of your culinary game when you invent a cuisine. Jade Mountain’s Chef Allen Susser took the lush and exotic ingredients growing right outside his kitchen and created “Jade Cuisine.” While the menu of a master chef is usually out of reach, we reconstructed a few of Chef Susser’s blissful dishes in this issue of Galavante. However, we wouldn’t blame you if you wanted to go to Jade Mountain yourself and sample the real deal. Here are our adapted recipes, inspired by recipes around the web. Next, we’ll focus on our recipe for pan-seared red snapper:
Pan-Seared Red Snapper Recipe
Another popular menu item is red snapper. This firm and meaty fish doesn’t need much help in the flavor department – just a simple dredge and lemon wedges should do the trick.
Serves 4
Prep time: 5 minutes
Cook time: 10 minutes
Ingredients:
4 fillets, skin on
Kosher salt
Freshly ground black pepper
1 teaspoon cornstarch
1/2 teaspoon sweet paprika
1/4 teaspoon cayenne
Lemon wedges, for garnish
Directions:
Pat fillets dry and gently score the skin by making a few 1-inch marks with a sharp knife. Season both sides with salt and pepper. In a shallow dish, mix cornstarch, paprika, and cayenne. Add olive oil to a large skillet over high heat. Lightly dredge each fillet in the cornstarch mixture. Just before the oil starts to smoke, add the fillets, skin side down and press lightly with a metal spatula to prevent curling. Once skin is crispy, flip and cook for 2 minutes on other side. Remove from pan and serve the snapper with lemon wedges.
