IN THE KITCHEN WITH: Pattigeorge's

 

IN THE KITCHEN WITH: Pattigeorge's

 

Date: October 2, 2013
by: Observer Staff

 
 

SCROLL DOWN FOR VIDEO —

This week we went in the kitchen with chef and owner Tommy Klauber of Pattigeorge's for red snapper with arugula and warm red and yellow tomato salad.

Pattigeorge's brings together American, Italian, Asian, Caribbean and Latin American flavors paired with local seafood, grilled meats, and stir-frys.

Chef Klauber is a graduate of the Culinary Institute of America and has a diploma from La Varenne's Ecole De Cuisine in Paris, France.

For more In the Kitchen videos, click here.

Scroll down for a instructional video on how to prepare the dish:

Red snapper with arugula and warm red and yellow tomato salad:
Two to four servings

Ingredients:
Snapper:

• 2 tablespoons chopped herbs
• 3 to 4 6 ounce snapper filets
• 2 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• 3 tablespoons extra-vigin olive oil

Tomato salad:
• 1/4 cup extra-virgin olive oil
• 1 cup ripe heirloom tomatoes, diced
• 2 tablespoons chopped basil
• 2 tablespoons roasted garlic
• 2 lemons, juiced
• Salt
• Pepper

Wilted arugula:
• 2 Tablespoons olive oil
• 1/2 pound baby arugula, cleaned
• 1 tablespoon minced garlic
• Salt
• Pepper

Preparation:
With a knife, cut a deep slit into the red snapper skin. Gently rub the herbs and then the salt and pepper all over the fish and into the slits. Heat a skillet large enough to hold the fish over medium-high heat. Add the olive oil, gently place the fish in the pan, reduce the heat to medium and cook the fish until the skin is deep golden brown and its flesh is opaque and flakes easily, about 15 minutes total, carefully turning the fish over two to three times.

As soon as the fish starts cooking, make the tomato salad. Heat a saucepan over medium-high heat. Add the olive oil and, as soon as it is hot, add the tomatoes and saute them just until they are warm. Add the roasted garlic, basil, and saute. Season with salt and pepper.


 

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