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Red Snapper With Peaches, Baby Spinaches, Spicy Yogurt & Balsamic Syrup Recipe

Ingredients

How to make it

  • Reduce 1 cup of balsamic vinegar over med high heat to a syrup like consistency.*
  • Cut peach into small bites (to your liking). Combine in a Ziploc bag with about a teaspoon of olive oil, basil and salt and pepper. Press as much air out as possible and seal. Gently massage the bag to incorporate the flavors. Alternatively you could use a food saver for this as well. Let sit while cooking the fish.
  • Season filets with salt and pepper and sauté in a skillet over med high heat about 2-3 min. per side until done. Set aside to rest.
  • Combine yogurt, cayenne pepper and peach nectar. Stir and season with salt if desired.
  • Toss baby spinach in 1 part Balsamic vinegar, 2 parts Extra Virgin olive Oil and seasoning to taste.
  • To Serve: Spread a small amount of spicy peach yogurt in the middle of the plate. Scatter peaches around plate, drizzle reduced balsamic vinegar around plate. Plate fish in middle of plate and top with baby spinach mixture. Squeeze lemon wedge over fish and spinach.
  • *Balsamic syrup can also be purchased at some grocery stores. If reducing turn on a vent or open a window.

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LaSeafood New Orleans, LA

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