Crispy Whole Gulf Fish with Barbecued Onions, Crab-Boiled Red Bliss Potatoes, Wilted Greens, and Guava Cayenne Ketchup By V Seagrove (SERVES 4–6)
Ingredients:
Guava cayenne ketchup: 1 garlic bulb, roasted 3 roasted red bell peppers, peeled and seeded 2 pounds roasted Roma tomatoes, skinned and seeded 1/2 white onion, chopped 1 jar guava paste 2 cups white vinegar 2 cups granulated sugar 1/2 tablespoon crushed red pepper 1/2 teaspoon kosher salt Barbecued sweet onions: 2 teaspoons cane vinegar, or a mild sweet type of vinegar of your choice 2 tablespoons olive oil 1 cup sweet red or Vidalia onions, thinly sliced 2 tablespoons brown sugar, light or dark Salt and pepper to taste Crab-boiled red potatoes: 1 1/2 pounds baby red potatoes 1/2 cup seafood boil seasoning 2 quarts water Crispy whole Gulf fish: 4 1.25- to 1.5-pound whole flounders or snappers 8 cups seasoned seafood breading 2 quarts canola or fryer oil Creole seasoning Salt and pepper to taste Garlic wilted greens ingredients: 1/2 pound mild baby braising greens or leaf spinach 1 tablespoon unsalted butter (or use olive oil) 1 teaspoon cane vinegar 2 teaspoons minced garlic
Preparation:
Guava cayenne ketchup: In a small saucepan, combine the peppers, onions, tomatoes, garlic, guava paste, vinegar, sugar, crushed red pepper, and salt. Simmer until the liquid begins to thicken to a hot syrup consistency. Add to a countertop blender or use an immersion blender and puree. Barbequed sweet onions (on a grill over open flame with a perforated pan or in a sauté pan on the stove): To make over a grill, toss the sliced onions in a bowl with oil, vinegar, brown sugar, and salt and pepper. Allow to marinate for about 20 minutes. Pour into a perforated pan and place directly on the grill over the flame. Stir constantly until all the onions are cooked and golden brown. To make in a pan, add the oil to a hot sauté pan and then add the onion. Stir occasionally to allow the onions to caramelize, then deglaze with cane vinegar. Remove from heat and finish with brown sugar and salt and pepper. Let cool. Crab-boiled red potatoes: Rinse and quarter the red potatoes. Season about 2 quarts of water with the seafood boil seasoning and bring to rapid boil. Add quartered potatoes and let simmer for about 10 minutes. Remove from water and let cool. Crispy whole Gulf fish: To clean the flounder or snapper, depending on which fish you choose, scale and gut all the fish. Then use a pair of scissors to remove the gills and all the fins from the outside of the fish. For the flounder, you will fillet the bottom side of the fish, leaving the fillet attached at the tail end, and split the bottom fillet down the middle. On the top side of the fish, you will put a crisscross “X” cut the length of the fish. For snapper, start the same, but put the “X” cut on both sides of the fish. Place 2 quarts vegetable oil in a shallow frying pan and place on medium heat. Oil should reach about 350 degrees. While the oil is heating, season both sides of the fillets, then dredge in the seafood breading, being careful not to bread too heavily. For flounder, shape the breaded fish into a circle—the crisscross side should be on the inside—and place the fillets inside the circle. (When it comes out of the oil, you will be able to place the greens, barbecued onions and crab-boiled potatoes inside.) If using snapper, bend the fish so it will look like it is swimming when it comes out of the fryer. Place fish in the hot oil and cook until browned evenly on all sides. Cook the crab-boiled potatoes in the oil with the fish until crisp and golden brown. Garlic wilted greens: In another shallow sauté pan, add butter and place over medium-high heat. When butter is melted and sizzling, add the minced garlic. Let the garlic toast to a light golden brown and add the greens. Stir to coat the greens with garlic. Add cane vinegar and season with salt and black pepper. Toss just to wilt the greens, then remove from heat.
VS E AG R OVE . N E T
To serve, place the fish in the center of the plate. Quickly heat the barbecued onions in the pan. Toss with the garlic wilted greens and crab-boiled potatoes. Stuff into the center of the fried flounder or on top of the fried snapper and drizzle with guava cayenne ketchup. Garnish with fresh herbs.
E M E R A L D C O A S T E AT S
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