Chef Chris Hastings' Whole Grilled Mingo Snapper on Pipérade with Herb Croutons
photo credit: Will Hereford
Mingo, also known as Vermillon Snapper, is a smaller, shallow water fish. The true American Red Snapper is much larger and is a deep-water fish. While they share a similar flavor, the Mingo snapper is lighter and flakier.
Yield 6 Servings
6 (12 to 16 ounce) whole Mingo Snappers, fins trimmed, gills removed, cleaned and scaled 1 Tablespoon plus 3⁄4 Teaspoon Kosher Salt, Divided
1 3⁄4 Teaspoons freshly ground black pepper, divided
2 Lemons, thinly sliced
36 Fresh Thyme Sprigs
1 Cup plus 2 Tablespoons roughly chopped Basil
1⁄2 Cup (1 Stick) plus 1 Tablespoon Unsalted Butter, divided
2 Tablespoons Extra-Virgin Olive Oil, divided
4 Garlic Cloves, peeled and sliced
2 large yellow onions, cut into 1-inch squares (about 6 1⁄2 cups)
2 large red bell peppers, seeded and cut into 1-inch squares (about 2 cups)
2 large yellow bell peppers, seeded and cut into 1-inch squares (about 2 cups)
2 Poblano peppers, seeded and cut into 1-inch squares (about 1 1⁄2 cups)
2 cups seeded and diced Roma tomatoes
1 Cup assorted heirloom cherry tomatoes, halved
1 Cup Verjus or dry white wine
2 Fresh Basil Sprigs
3 Tablespoons Lemon Oil (Argumato Brand)
2 Tablespoons finely chopped fresh Basil
1 Tablespoon finely chopped fresh Parsley
1 Tablespoon finely chopped fresh Chives
1 1⁄2 Cup Herb Croutons
Melt 1⁄2 cup of the butter and 1 Tablespoon of the Extra-Virgin Olive Oil in a large rondeau or Dutch oven over medium heat. Add the Garlic and cook, stirring for 1 minute, being careful not to let the garlic get too brown. Add the onions and cook until softened, about 5 minutes, stirring frequently. Stir in the peppers and cook until slightly softened, 8-10 minutes. Add the Roma and cherry tomatoes, verjus, and basil sprigs, increase the heat to medium high and simmer for 3 minutes. Season vegetables with the remaining 3⁄4 teaspoon of the salt and remaining 1⁄4 teaspoon of pepper and remove from heat.
Drizzle olive oil and season each fish with salt and pepper. Grill each side of the fish for about 10 minutes or until cooked through. Remove Snapper(s) from grill.
Arrange the pipérade mixture evenly onto plates. Place one fish on each serving of pipérade and sprinkle each with 1⁄4 cup of the herb croutons. Serve immediately.
Yield: About 3 Cups
1⁄4 Cup (1/2 stick) unsalted butter
2 Tablespoons Extra-Virgin olive oil
1 Garlic Clove, smashed and peeled
3 Cups finely diced (1/4 inch) day old bread, such as Ciabatta 2 Teaspoons grated lemon zest, about one lemon
2 tablespoons chopped fresh Parsley
2 Tablespoons chopped fresh Chives
Preheat Oven to 400°F
Melt butter and olive oil in a small saucepan over medium heat. Add the garlic and cook for about 3 minutes, being careful not to allow the garlic to brown. Remove the butter mixture from the heat and discard the garlic. Combine the melted butter mixture in a large bowl with the diced bread and toss until well coated. Spread the bread in an even layer on a rimmed baking sheet.
Bake the bread at 400°F for 6 to 8 minutes or until golden brown and toasted. Remove from the oven and toss the croutons with the lemon zest, parsley and chives. Serve warm.