Ingredients:Snapper:3 large snapper fillets; deboned and cut into large steaksSalt, to seasonFreshly milled black pepper; to season½ tsp Kashmiri chilli powderOlive oil, to shallow fry the fishSalsa Verde:1cup (packed) parsley1 cup (packed) basil1 garlic clove¼ cup pickled capers1 tsp seeded mustard1-2 tbsp lemon juiceSalt, to seasonOlive oilCaponata:1 medium red capsicum; deseeded and finely diced1 medium yellow capsicum; deseeded and finely diced1 medium zucchini; finely diced1 medium eggplant; finely diced½ red onion; finely diced1 garlic clove; finely diced½ bunch parsley¼ cup pine nuts; toasted lightly1 tbsp dried currants2-3 tbsp olive oilJuice of 1 lemonA pinch of sugarSalt; to season1 tbsp parsley leaves; finely choppedAsparagus:12 green asparagus1 large garlic clove; sliced finely½ tsp chilli flakes1 tbsp butterSalt, to seasonCaponata:Heat the olive oil in a pan and stir fry the bell peppers, eggplant and zucchini over high heat in batches. It’s really important for the heat to be high to ensure that the veggies do not go too soggy and retain its colour and texture
Remove and place in a colander to remove excess moisture if any.Sauté the onions and garlic till softened and return all the vegetables to the pan. Add the toasted pine nuts and dried currants, mix well and remove from heat.Season with salt, sugar and lemon juice to taste.Add the parsley leaves and mix through. Keep aside.Salsa Verde:Blend all the ingredients listed in a food processor till smooth. Keep aside.Snapper:Marinate the snapper fillets with chilli, salt and pepper; leave for at least 15 minutes. Pan fry in batches just before serving. (Remember to fry skin side first to ensure crispy and evenly cooked skin).Asparagus:Trim the thick ends of the asparagus (an inch from bottom) and peel the skin off at the lower end of the asparagus.
Blanch the asparagus and keep aside.Add butter to a pan and add the garlic cloves; cook on low heat till the garlic takes on a light brown colour, then add the chilli flakes.Immediately add the asparagus, season with salt and stir fry on high heat for about 15 seconds.To serve:Spread 2 tbsp salsa verde on the plate and place 1-2 snapper steaks on top. Place a few of the grilled asparagus to one side and the caponata to the other side. Serve warm.100+ varieties of seafood | Customised cuts | Chemical-free | Supreme quality. Supreme Seafood Home Delivery in chennai