Posted By Michelle on April 30, 2008

It’s Wednesday! You know what that means. Our Tampa Tribune column is out for your reading pleasure.

This week we tackled sustainable Florida fish. Mal came up with an amazingly delicious recipe for pan seared Yellowtail Snapper with a herb salad and grapefruit with white truffle vinaigrette. Sounds super complicated but it is not at all.
If you can’t find Yellowtail in your area, any mild, firm fish will do the trick. Farm raised Red Snapper anyone?

For our Tampa readers. Here is the contact info for the amazing fishmongers we spoke about last week. The only place to buy seafood in the Tampa Bay area.

Cox’s Seafood 6821 N Dale Mabry Hwy Tampa, (813) 879-5084 

Originally published in the Tampa Tribune/ Flavor April 30, 2008

Yellowtail Snapper Turns Red Hot  

“We are products of Tampa Bay, sort of. We’re transplants, but both were too young to remember anything other than growing up along the pristine beaches of the Gulf of Mexico.

A lot has changed since those carefree days. One, we had to become adults and pay our own bills, and two; the word “sustainable” entered everyday dialect.

Sustainable?

You know, Green, Eco-Friendly, Tree Hugging, Organic, Sustainable foods.

The world of commercial fishing is shaking up. California and Oregon wild salmon fishing has been shut down for the entire year. Gag Grouper is on the cusp of the chopping block. Kim Amendola of the NOAA Fisheries Service told us “The verdict has been delayed to June for further investigation brought forth by new data”. Finally, Red Snapper has been off the Florida market for quite some time.

This isn’t to say the fishermen are entirely at fault. Habit loss and pollution play an equal part. It’s a trio of offensives, if you will. We’re all guilty.

So what are we supposed to do? Well, Alaska produces the majority of wild Salmon (think Ben Stein commercials), so no biggie there. As for the Grouper, Red is very sustainable right now. Red Snapper? Dead horse.

Here’s an idea – wait for it..wait for it…

Eat other seasonal fish! By eating seasonal fish, we create a perfect cycle. We get the freshest, most flavorful fish and it aids in maintaining sustainable levels. The Gulf of Mexico has a plethora (how many is a plethora?) of delicious fish swimming right under our noses. Sustainable, local, yummy-to-our-tummy fish. Pompano, Mahi Mahi, and Spanish Mackerel are just a few examples.

Photo provided by another drunk fisherman off the coast of Padre Island. Eek! That is one scary picture. Don’t be fooled. We NEVER catch this much.

Last week, while making our weekly visit to the best fish market in all of Tampa Bay, Cox’s Seafood, we asked them what was going to be hot this May.

“Yellowtail Snapper,” stated Mrs. Cox.

I don’t know about you, but I am going to trust the word of a woman who has owned a solely seafood retail location with her husband for almost 32 years. Especially, when he (Richard Cox) is still the one out there catching the majority of the fish and what isn’t caught by Mr. Cox is only out-sourced to people they have known for years. We wouldn’t be surprised if Mr. And Mrs. Cox could tell you exactly where the fish were caught and what the fish said as it was being brought in.

On with the story.

Oh, yes. Yellowtail Snapper. A firm-textured fish with moist, white-flesh that is delicate and mild. The culinarians dream. It can be broiled, baked, steamed, poached, fried, or grilled. Pair it with tropical fruit, a simple salad, or with rustic vegetables and ring the dinner bell.

Try this rather delicate recipe for Yellowtail Snapper, which utilizes mostly Florida ingredients, and we guarantee you won’t miss Salmon, Grouper or Red Snapper.”

Pan Seared Yellowtail with Herb Salad and Grapefruit/White Truffle Vinaigrette

Serves 4

2 lbs Yellowtail Snapper filets - skin on
1 bunch Italian parsley – not the fuzzy, garnish stuff
1 bunch fresh tarragon
1 bunch fresh mint
1 bunch fresh chives
1 grapefruit – sectioned and juices reserved
1 tbsp canola oil
1 tbsp extra virgin olive oil
1 tsp white truffle oil – available at specialty food stores
1 tsp sherry vinegar
kosher salt and freshly ground black pepper

In a bowl, combine the sherry vinegar, olive oil, white truffle oil, and grapefruit juice. Whisk together and season with salt and pepper.
If the grapefruit sections are large, cut them in half for easier eating and add to the vinaigrette.
Remove the stems from the tarragon, parsley, and mint, leaving just the leaves, and place the leaves in a bowl.
Cut the chives into one-inch pieces and add to the herb bowl

Heat a non-stick sautee pan over medium-high heat with the canola oil.
Place the Yellowtail filets, skin side up, on a cutting board and draw the back of your knife across the skin a few times to remove excess moisture. (This will allow the skin to become brown and crisp – which is good, as opposed to soggy and limp, which is bad)
Turn the filets over and season the flesh side with salt and pepper.
Sautee the filets, flesh side down, for about 2 minutes.
Season the skin side of the filets with salt and pepper and turn, cooking 2-3 minutes more until the skin is nicely crisped.
Remove the fish from the pan and place on plates, toss the herb salad with the vinaigrette, and top the filets with the salad.

Simple, classic, easy.

Photography provided by Ryan Joseph of R. Joseph Photographics

Categories: Seafood
Tags: herb salad, white truffle vinaigrette, yellowtail snapper