IN THE KITCHEN - Local Field Trip: Duval's and Breakwater Charters

By Observer Staff
| 4:00 a.m. October 22, 2014

Arts + Culture

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Join chef Nils Tarantik on a fishing field trip to with the locally owned and operated Breakwater Charters. Then go in the kitchen at the USF Culinary Innovation Lab as chef Tarantik prepares his fresh catch, pan seared snapper with apple jicama slaw, pistachios and a raspberry and peach balsamic reduction.

Scroll down for a video of chef Nils fishing field trip in Sarasota Bay and an instructional video on how to prepare pan seared snapper.

Pan seared snapper with apple jicama slaw

Ingredients
+ 4 each 5-6 oz. Snapper Filets
+ 1 each Granny Smith Apple
+ 1 each Medium Sized Jicama
+ 2 oz. Chopped un-salted Pistachios
+ 1 btl. Saporro della Vita Raspberry Balsamic
+ 1 btl. Saporro della Vita Peach Balsamic
+ 1 oz. Extra Virgin Olive Oil
+ 2 oz. Arugula
+ Salt and Fresh ground black Pepper to Taste
+ 1 lemon

Preparation
+ In large skillet heat 1 oz extra virgin olive oil on medium/high heat
+ Pat the snapper filets dry and season with salt and pepper
+ Place filets in pan "show side" down and leave alone for 1 and 1/2 to 2 minutes
+ Flip gently in pan and finish cooking for another 1 and 1/2 to 2 minutes. Depending on thickness
+ Peel the jicama and apple, and using mandolin shave down into match sticks. Toss will juice of lemon, salt and pepper, and 1/2 oz extra virgin oil
+ In small bowl toss the arugula, 1/2 oz extra virgin oil, salt and pepper, and 1 and 1/2 oz of pistachios
+ On large white plate, drizzle with balsamic reductions in an elliptical motion. Overlapping the two flavors
+ Place jicama/apple slaw down in center of reductions in a tight ball
+ Place snapper filet over slaw, slightly off set
+ Top with arugula salad and sprinkle with remaining pistachios
+ The fish is the star of the plate, the flavors you add to the dish should accent and not overpower the fish
+ Cheers, and enjoy with a crisp white wine or a citrus accented beer.