Filete de Pargo Elegante

“Our goal with this recipe was just to enhance the natural flavor of the freshest fish from the Gulf. This is a uniquely, carefully constructed dish, and you can substitute with any fresh snapper, flounder, cod or halibut. The bright fruit of the wine complements the fresh seafood, while the creaminess of the avocado accentuates the richness and the crab and lemon pick up the citrus flavors.”
– Paco from Rudy & Paco Restaurant in Galveston, TX

– Serves 4 –

Filete Ingredients:
4 – 8 oz. Red Snapper Fillets, skinless
1 large avocado
1 Tbsp. extra virgin olive oil
kosher salt for seasoning

Lemon Butter Sauce Ingredients:
1 Tbsp. butter
½ cup white wine
¼ cup fresh lemon juice
½ tsp. kosher salt
½ cup (1 stick) cold butter, cut into chunks
4 oz. jumbo lump crab meat

Sautéed Pico De Gallo Ingredients:
2 Roma tomatoes, diced
¼ cup white onion, chopped
¾ cup fresh lime juice
¼ cup cilantro, chopped
1 Tbsp. extra virgin olive oil

Method of Preparation:
Preheat oven to 350˚F.

Combine tomato, white onion, cilantro, fresh lime juice for pico de gallo. Sauté pico de gallo with olive oil for 1 minute in a skillet. Set aside.

In a medium skillet, melt 1 tablespoon of butter and add white wine, lemon juice and salt. Simmer and reduce, stirring occasionally, for another 4 minutes. Reduce heat to low and gradually add the chunks of cold butter until they melt completely. Set aside. Season both sides of the fish with salt. In a large non-stick skillet, heat the olive oil, then sear the fish for one minute on each side. Put the fish on a baking sheet and place in the oven for 7 minutes.

Top each fillet with sautéed pico de gallo, lemon butter sauce, warm jumbo lump crab meat. Cut the avocado into 4 slices and fan each slice. Serve the fish with fanned avocado and drizzled lemon butter sauce.

Enjoy with a glass of the 2015 Estate Chardonnay.