Recipe
A American Red Snapper
1 (6 ounce) fi let of American red snapper
1 cup Basmati rice
1½ cups chicken stock
¼ cup acorn squash
¼ to a ½ cup of heavy cream
½ cup butternut squash
A pinch of micro cilantro
½ cup of mirepoix vegetables (carrots, celery & onions)
Cook the rice pilaf using 1½ cups hot chicken stock and 1 cup rice in the
oven at 350 degrees for 25 to 30 minutes. Finish the pilaf by adding the
sautéed mirepoix of vegetables to the cooked rice. Set aside and keep
warm.
Roast the acorn squash at 350 degrees for 30 minutes. Once cooked,
peel the acorn squash, blend and puree with warm heavy cream. Add the
cream slowly to adjust consistency. Set aside and keep warm.
Roast the diced butternut squash at 450 degrees for 10 to 12 minutes.
Set aside and keep warm.
To assemble the dish, pan sear the 6-ounce fi let of American red
snapper in a non-stick pan over medium heat, until brown on both sides
(about 6 to 8 minutes). Drizzle the plate and fi sh with the acorn squash
puree, add roasted butternut squash and rice pilaf. Season with salt and
pepper to taste. Garnish with micro cilantro.
Note: Snapper is one serving, pilaf is four servings
Prepared by
Chef Tom Tirpak
Scarpa’s Coastal,
Boca Grande
Photo by Matthew Gutman
60 GASPARILLA MAGAZINE • January/February • 2022
with Basmati rice pilaf, roasted butternut squash,
acorn squash puree and micro cilantro