CONTESTANT SCORECARD
Elimination Challenge Wins: 2/10
Quick Fire Challenge Wins: 4/10
Status:
WINNER OF TOP CHEF SEASON 3!
MIAMI SPICEEn Español
RED SNAPPER VERA CRUZ STYLE
EPISODE 4: CARLOS
Serves 4.
DIRECTIONS
Lightly coat tomatoes, jalapeno, red onion and garlic with vegetable oil. Grill over medium height heat until charred and slightly roasted. (Appr. 5 – 10 minutes)
Seed jalapeno and squeeze excess liquid from the tomatoes. Combine all veggies in a blender. Blend on medium speed and drizzle in butter while blending. Add salt and pepper. Set Aside.
Lightly coat each filet in extra virgin olive oil and sprinkle with salt and pepper. Grill skin side down on medium heat until white and flaky. (Appr. 7 minutes)
Spoon 1/4 sauce on plate, then place snapper on top and garnish with capers. Serving Suggestion: This dish is perfect with aromatic rice such as Jasmine or Basmati.
INGREDIENTS
4 red snapper filets
4 tomatoes (Cored)
1 jalapeno
1 large red onion
6 large garlic cloves
3 lb butter (melted)
Salt & pepper (to taste)
4 tsp capers
RECENT EPISODES
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- Recipe of the Day
- Roasted Lamb Medallions
- by Stephanie Izard, Top Chef Season 4
