Red Snapper Poached In Olive Oil
Heirloom Tomatoes, Lemon, Yellow Bell Peppers and Slivered Green Olives
- 6ea. 6 oz. Filets of Hawaiian or Gulf Snapper or Grouper Boneless Skin On Seasoned with Salt 20 minutes before you cook
- 2 C. Extra Virgin Olive Oil
- 1 TB Lemon Zest
- ¼ C Juice of Freshly Squeezed lemon
- 1 ea. Roasted Yellow Peppers Diced
- ¼ C Golden Raisins
- ¼ Cup Green Olive Slivers
- 1/2 Cup Breakfast Radish Quarters
- ½ pt Sun Gold Tomatoes Cherry Tomatoes Washed
- ½ pt Sweet 100 or Red Cherry Washed
- ¼ C Scallions
- 2 TB Chopped Parsley
- ¼ ib. Crab Jumbo Lump Meat
- ¼ C English Cucumber quarter inch diced.
- 6 ea Lemon Wedges
- Place Seasoned Snapper Fillets in a Large Skilled of Really Good Extra Virgin Olive Oil.
- Add Lemon Zest, Lemon Juice, Roasted Yellow Peppers, Golden Raisins, Green Olive Slivers, Breakfast Radish.
- And Place on a Medium Burner; warming the mixture slowly from cold to a low simmer. This should take approximately 8-10 minutes.
- Now Flip Snapper Over
- Add after Flipping Snapper the Whole Sun Gold Cherry Tomatoes, Sweet 100 Red Cherry, Scallions, Chopped Parsley, Crab Jumbo Lump Meat
- Continue to Simmer the Snapper and all of the vegetables for another 3-5 minutes or until snapper is cooked through.
- Plating: the Snapper with all of the lovely poached tomatoes and vegetables.
Make sure that your guest gets the sweetness from the Golden Raisins that balances the salty brininess of the Green Olives against the Acidity of the Lemons and Tomatoes. Sprinkle Chilled Diced Cucumbers for a little crunch. The Olive Oil becomes the sauce for the fish.
- Serve with Lemon Wedges on the side and a really good crusty bread.
From April 24 to June 7, 2009, a World Celebration comes to Disneyland® Resort. This six-week festival showcases California's rich fusion of flavors. Enjoy cooking demonstrations, seminars and recipes that reflect the Golden State's regional and culinary diversity at the Fourth Annual Disney's California Food & Wine Festival. Presented by Vanity Fair® Premium Napkins and Plates.
The Festival, which is celebrating its fourth year in 2009, offers special food items available only for the six-week run in the spring. Guests will enjoy more than 600 complimentary events and 60 signature events over the 45 days. More than 200 wines will be featured at the various wine tasting seminars, and 25,000 Guests will be able to participate at complimentary culinary demonstrations on the stage at Sunshine Plaza, at Disney's California Adventure park.
Click here for schedules and tickets
About Andrew Sutton, Executive Chef
Andrew's cuisine celebrates the bounty and heritage of California: It's inspired by the rich seacoast, farms, ranches and artisans of the state, and then presented with refinement to guests at the award-winning Napa Rose restaurant. "I've always thought the best restaurants reflect the personality of the chef," says the exuberant chef who works in a theater-style kitchen. It's a philosophy that works as the Napa Rose, located at Disney's Grand Californian Hotel & Spa, has been recognized as one of the premier restaurants in Orange County. The numerous awards are powerful endorsements for Sutton's cooking and they recognize the chef's unique blend of formal French roots and American regional explorations. "I don't build towers, but I do like a beautiful plate with great flavor," he says. "After all, the culinary arts are the only art forms that touch all the senses."
Q&A with Chef Andrew Sutton
Executive Chef, Napa Rose
Hometown: Dallas, Texas
Education & Awards: Culinary Institute of America, T.C.U., J.J. Pearce All American Swimming 3 years in a row
Years with Disneyland Resort? 9 years
Years as a chef? 26 blissful years
Other notable restaurants where you have worked? Auberge Du Soliel - Napa Valley, California; Mansion on Turtle Creek - Dallas, Texas; Crescent Court Hotel - Dallas, Texas; Registry Hotel and many European and American Relais and Châteaus.
Your biggest inspiration? Mother Nature and the bounty of wonderful food here in California
Describe your culinary style. Wine Country
What do you enjoy most about being a chef? I really enjoy the hospitality of creating an event for our guests. I also love to share my passion of being a chef with the crew by training and teaching them.
What are some of your favorite dishes to prepare? I love cooking anything although I still have a special spot in my heart for the aromas of roasting peppers, burning cedar planks and cooking a rack of lamb perfectly--medium rare.
Favorite spice? Thyme is the work horse of all herbs
Favorite kitchen gadget? Micro Plane
Favorite junk food? Oatmeal Cookies
You run a restaurant, but what do you cook for your family? My kids love to eat. We love to cook vegetables fresh from the garden with steaks, fish or a really good sandwich.
What food holds childhood memories for you? We always had Mile High Strawberry Pie, Spinach Soufflé and Ham Loaf for my birthday dinner.
When you're not working, what do you enjoy? I enjoy my kids first and foremost. I also enjoy cycling, swimming, reading, hiking, relaxing and a really cold beer now and then.
If you weren't a chef, what would you be? Sad
Your secret culinary indulgence? Sushi
Name 3 things that are always in the fridge at home. European butter, roasted chicken and a really good bottle of wine