BIRMINGHAM, AL -
Chef George Reis shares his recipe for Crispy Skin Gulf of Mexico Red Snapper with Sauteed Chilton County Peaches and Vidalia Onion.
Crispy Skin Gulf of Mexico Red Snapper, Sautéed Chilton County Peaches & Vidalia Onion
George Reis – Chef/Owner of Ocean/26
- 4 each 6 oz Gulf Coast Red Snapper Filets, Skin On
- Sea Salt (I prefer Sel Gris, from France)
- Freshly Cracked Black Pepper
- Olive Oil
- 4 each Chilton County Peaches (an Alabama favorite!) - cut in half, seeds removed
- 1 each Medium Vidalia Onion sliced
- ½ cup Mirin, Sweetened Rice Wine
- ½ Lemon
- Blend mirin, lemon juice, sea salt & cracked black pepper together
- Add peaches and sliced vidalia onions
- Allow to sit for 15-20 minutes
- Season snapper with salt & pepper on both sides. Heat a sauté pan over medium heat. Place snapper skin side down into sauté pan. Place a small piece of aluminum foil over snapper. Place another sauté pan on foil to press the skin down on the pan. Reduce heat to medium. Continue to cook until skin is well browned and crispy, about 4 minutes. Remove pan, flip fish and cook the rest of the way through.
- Meanwhile, in another sauté pan over medium heat sauté peaches & vidalia onion. Peaches & onions will start to caramelize due to the mirin (sweetened rice wine). Continue to cook until peaches & onions are both soft.
- On the center of the plate place a snapper filet, skin side up. Top with ¼ of peach and onion mixture.