Red Snapper, Crawfish Sofrito

Chef Robert Vasquez

Louisiana Red Snapper:
Red Snapper Filet (6oz)4 ea
Canola Oil  2 Tbsp
Kosher Salt  ¼ tsp
Course Black Pepper ¼ tsp
Crawfish Sofito:
Crawfish Tails, clean 5oz
Yellow Peppers, diced 2 ea
Poblano Pepper, diced 1 ea
White Onion, diced  1 small Roma Tomato, diced3 ea
Garlic Clove, chopped 2 ea
Kosher Salt  1 tsp
Canola Oil  ¼ cup
Butter Sauce:
Canola Oil  1 Tbsp
Yellow Onion, diced 1 oz
Carrots, sliced  2 oz
Garlic Clove, whole  2 ea
Thyme   1 sprig
Bay Leaf   2 ea
Black Pepper  ¼ tsp
White Wine  ¼ cup
Lemon Juice  1 Tbsp
Red Wine Vinegar  1 tsp
Heavy Cream  ¼ cup
Butter, cubed  12 oz
Kosher Salt  1 tsp
Turnip Puree:
Turnips   3 ea
Marscapone Cheese 3 oz
Kosher Salt  pinch


Louisisna Red Snapper:
In a sauté pan add OIL and heat over medium heat.  Dust both sides of SNAPPER evenly with SEASONING.  Sear SNAPPER skin side down for 4 minutes.  Turn and sear flesh side down for five minutes.
Crawfish Sofrito:
Add CANOLA OIL to sauce pan.  Heat on medium heat.  Add all DICED VEGETABLES and CHOPPED GARLIC.  Braise for 10 minutes, stirring frequently until gold brown.  Finish with SALT.  Remove pan from heat.  Add CRAWFISH TAILS.  Stir mixture evenly.
Butter Sauce:
Add CANOLA OIL to sauce pot.  Heat over medium heat.  Add ONION, CARROTS, GARLIC, THYME, BAY LEAF, and BLACK PEPPER.  Cook for three minutes, stirring frequently.  Add WHITE WINE, LEMON JUICE, RED WINE VINEGAR, and HEAVY CREAM.  Continue to cook until liquid is reduced by half.  Lower heat.  Slowly incorporate SOFT BUTTER, whisking evenly until all BUTTER is added.  Pour sauce through a fine sieve into a bowl or sauce pot.  Keep warm.  
Turnip Puree:
Dice TURNIPS to ¼” cubes.  Place TURNIPS in a steamer and cook for 12 minutes or until soft in the center.  Place hot TURNIPS into mixing bowl.  Add MARSCAPONE and SALT.  Whisk all ingredients until a smooth, mash texture. 

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