Are You A FOODIE?

Are You A FOODIE?
15 Years of Romanitc Dinners
by Karl Merten

It’s that time of year again… when love is in the air, at least for some of us guys! Each year I harp on you men out there to make your Valentine’s Day reservations and to be prepared to go overboard in preparations for your mate. But what it really boils down to is old fashioned proper etiquette. The simple gestures that make her feel so special, opening the car door for her….or any door for that matter! Pulling the chair back and allowing her to sit first and removing your hat while sitting at the table. While at the dining table we should use a fork and knife to cut and bring food to your mouth And finally being a smart dresser by wearing cloths that look sharp, tucked in shirt, belt and decent shoes. You know your date spent a lot of time trying to look good for the special occasion and you should compliment her! The least that you can do when you are getting ready is iron your shirt and pants. And for god’s sake pull your pants up. Ok enough on etiquette. Now for making it really special!

As a restaurateur I and my peers always try to create entrée’s that are quintessential for creating that perfect experience. You know, after working Valentine dinners for 15 years I have come to the conclusion that there is no one menu item that will totally satisfy everyone especially on Valentine’s Day. Wait- there is one item, Chocolate. Sorry but I’m not giving out our chocolate cake recipe. So you’ll have to settle for this one.

My recipe for today is an item that we have been serving for the holiday season. It offers great flavor, easy to prepare and is easy on the waist not to mention is delicious!
Sautéed Red Snapper with Blistered Grape Tomatoes and Fresh Herbs

Recipe:
2 6-8 ounce filets of red snapper or basa (Asian river catfish)
2 – 4 T olive oil
Flour to dredge filets of fish
Salt and pepper to season
¼ fresh herbs finely chopped
¼ cup grape tomatoes cut in half
2 – 4 T white wine
Juice from ½ lemon
½ T fresh garlic or substitute with granulated garlic

Instructions
Remove bones from fish by either pulling or cutting away flesh with bones. Lightly season with salt and pepper and lightly dredge with flour, be sure to shake off all excess flour. The flour creates a thin crust on the fish which in turn helps hold it together. Snapper is quite flakey and will break apart once fully cooked. To a medium sauté pan add the olive oil; allow getting hot then gently adding the 2 pieces of fish. After 3-4 minutes turn to cook the other side. Once fish is cooked remove from pan and keep warm. Do not leave in the pan. Add the grape tomatoes to the pan and allow to heat thru, now add 1 t flour and incorporate into remaining oil in pan, add the garlic then deglaze the pan with the white wine and lemon juice, bring to a quick boil, you may need to add a bit of water if it getting too thick, now add the fresh herbs and you now have your sauce. Taste and adjust with salt and pepper. To serve place your fish on plate with favorite rice pilaf and a few asparagus spears, top fish with sauce and enjoy.