Steamed Fish, Shallots & Cabernet

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Steamed fish, shallots and Cabernet are a perfect opportunity to turn your dining room into a five star restaurant. Make steamed fish, shallots and Cabernet with help from an experienced professional chef in this free video clip.

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Video Transcript

I'm Chef Ken with Ken Patrick Culinary Group. Hey, everybody, guess what? Today, I got some nice red snapper, I'm going to searing this off on a grill, actually in my hot saute pan, kind of get the skin nice and crisp, we're going to wrap it up in my aluminum foil paper here, foil sheet, add some fresh herbs, some citrus, a little shallot, a little tomatoes, wrap it up in a pan, add a little white wine, close it up, pop it in the oven, steam it for about 5 to 6 minutes, take it out, very delicious, very simple, you can do it at home, steam it in your oven or steam it on the grill, it's all right here. We're going to show you how to do it. So the red snapper what I've done is, was I've scored with a nice, I've made nice little incisions inside of the fish with a nice little paring knife and the reason for that is, if I did not score this fish the first thing it would do when I put it in the pan is it would curl up, okay? So this kind of allows a little more ventilation and it keeps the fish nice and flat when you're cooking it. So a little bit of salt, a little Kosher salt, pan nice and hot, a little salt and pepper on the fish, you're going to lay this skin side down, press it for a couple of seconds, let it kind of adhere to the pan, okay? Let it go. Salt, pepper, alright? We're going to add some fresh herbs to that and I got some fresh thyme in there, we're going to add a couple sprigs of, I have some tarragon here I picked up this morning so add a little fresh piece of tarragon, infuse it with herbs, hit it with a little fresh lime juice, alright? Squeeze it get all the juice out. I'm going to season the shallots, sliced shallots, sliced onions, a little more pungent in flavor, alright? The fish looking good, skin side down, you just kind of want to get a nice sear like that, okay? We're going to take this fish, we're going to steam it inside of aluminum foil, we're going to make a little pocket, put it in aluminum foil, add a little white wine and a couple lime slices, these shallots, a couple pieces of the herb, we're going to wrap it up, pop it in the oven for maybe 3 to 4 minutes until it's done, take it out, steamy goodness going on there a lot of favor. The key thing is you want to get a nice sear on it first and that's where all the favor is, okay. You want to infuse this fish as much as you can with fresh herbs and citrus. So fish is out of the oven, okay. It's not cooked, it's about maybe 30 percent cooked through. Hit it with a little white wine, another sprig of thyme, tarragon and basically what you want to do is you just kind of want to wrap this up tightly, leave a little ventilation in it. You want to steam it, let that white wine evaporate, let that citrus infuse the fish, Okay, you want to take it pop it in the oven for 2 to 3 minutes, take it out and unwrap it. I guarantee you it's a killer dish. When we come back. So our fish has been steaming nice and infused with the wine, the citrus, the herbs, everything is all incorporated together. I'm going to show you how to take this over to the table and plate it up. Let's unwrap this and see what we got. If you can see nicely steamed fish, those limes have oozed all the citrus onto the fish kind of incorporated, kind of smothered with our herbs, the shallots. We have a little more shallots I sauteed over here with some nice arugula and cherry tomatoes. So for the plate up what we're going to do is come over here and take the wilted arugula, shallot, so we kind of put that on the top. And these juices right here we don't want to throw that away so we're going to take that and we're going to kind of drizzle that, we're going to top it off with a little micro greens. And there you have it folks a little pan roasted, oven steamed red snapper, a little wilted arugula, cherry tomatoes, a little micro greens. I'm Ken Patrick with Ken Patrick Culinary Group. Thank you for watching me today and we'll see you next time.


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