Seared Red Snapper in a Bacon Clam Broth
Serves 4
If you're not completely comfortable with the psychotropic effects that accompany seafood and pork, then this is not the dish for you. If however, you're into palatable peyote then allow me to be your Sherpa through this nirvanic culinary trip...oh, yeah don't forget the crusty bread to help ease your crash.
Ingredients
4 Red Snapper fillets 6 to 8 ounces scaled with the pin bones removed...this is a job for a
Metro professional...stand down little chef
3 tablespoon of olive oil divided
2 strips of thick cut bacon diced
2 dozen little neck clams soaked in cold water for 20 minutes and washed well
3 shallots, peeled and finely chopped
2 cloves garlic crushed
1/3 cup of dry white wine
2 tablespoons of unsalted butter
The juice of half a lemon...that free lemon will come in handy right about now
4 tablespoons of fresh chopped flat leaf parsley
Salt and Pepper
How it's done
In a large saucepan heat 1 tablespoon of olive oil over medium high heat and cook the bacon until browned nicely and then add the shallots and garlic to the pan and cook for 2 minutes until translucent but not brown. Turn up the heat and add the white wine to the pan and bring to a boil, scraping up any brown bits on the pan. Next add the clams and half the parsley; cover and let steam for 6 to 8 minutes or until opened all the way.
Meanwhile, heat 1 tablespoon of the olive oil in a large non-stick skillet to high heat. Season the snapper fillets with salt and pepper on both sides and sear the Snapper fillets, flesh side down first for 2 minutes per side or until barley opaque when fork tested.
Place the seared Snapper fillets into 4 shallow bowls and add 6 clams to each bowl.
Whisk the 2 tablespoon of butter into the saucepan, squeeze in lemon juice and season to taste. Ladle the broth evenly over each snapper fillet, garnish with the remaining parsley and get ready to wake up three days from now in a bathtub full of ice with fresh stiches where your soul used to be...believe me, this one's worth