Recipe of the Month: Texas Snapper & Pecan Pesto Beans

Ingredients

Pecan Pesto

• 8oz Arugula
• 1oz Garlic
• 1oz Lemon Juice
• 4oz Parm, shredded
• 2oz Blend Oil
• 2oz Pecan, toasted

Broken Chorizo Vinaigrette

• 2qt Diced Piquillo peppers
• 24oz Spanish Hard Chorizo
• 8oz Diced Shallots
• 8ea Cloves garlic
• 30ea Chives
• 15oz Fresh lemon Juice
• 32oz EVOO
• 2oz Salt
• 4oz Sherry Vinegar

Fine Herb Salad

• 4oz Oregano
• 4oz Chervil
• 4oz Chive
• 4oz Frisse
• Edible flour petals
• Mint
• 4oz Basil
• 4oz Rosemary
• 4oz Thyme
• 4oz Parsley

Directions

Pecan Pesto

1. Place garlic, pecan, parm & lemon juice in robot coupe, blend smooth
2. Add arugula and half oil, blend
3. Add the rest of the oil and season to taste

Broken Chorizo Vinaigrette

1. Cut the Piquillo Peppers to a 1/4″
2. Dice, Cut the Spanish Chorizo and shallots into a 1/4″
3. Dice Chives and to 1/4″ dice (just like the piquillo peppers)
4. Mice Garlic
5. In a medium to large bowl add all diced peppers & all veggies, then EVOO, lemon oil, Sherry Vinegar and slowly mix together
6. Season as needed

Fine Herb Salad

1. Pick all of the herbs, and place in ice bath, allow to sit for 5-10 mins and remove, spin dry and store for service
2. Once needed add a splash of EVOO and Lemon Juice, Salt and Pepper for fish garnish

Pesto Beans

• Cannoli white beans, and a spoon of the pecan pesto.

Texas Snapper

• Source Local Snapper, break fish down into 8oz portions.
• Pan fry, and ensure skin is crispy!

Dish Build

1. Pan fry fish, skin down first, allow to render, flip fish, add thyme, garlic and butter, baste till finished. Ensure skin if crispy and serve skin side up
2. Warm beans with pesto, and a touch of water
3. Place beans on plate first, add one spoon chorizo vinaigrette on top of beans
4. Place fish on top, squeeze a lemon, add fine herb salad, wipe plate, and serve!