Guest & Goodies
Contact Us


Prep Time: 1 Hour
Yields: 4 Servings

Red Snapper is delicious on its own, but when accompanied by seasoned eggplant medallions and Louisiana home-grown tomatoes, it's a feast.

1½ pounds red snapper fillets, with skin, cut into 8 uniform pieces
1 (1-pound) eggplant, peeled and cut into rounds ¼-inch thick
2 large tomatoes, peeled, seeded and diced
6 tbsps extra virgin olive oil, divided
1 large onion, peeled and diced
2 tsps fresh thyme leaves
1 bay leaf
1 clove garlic, peeled and minced
2 tbsps red-wine vinegar
2 tsps honey
Salt and freshly ground black pepper to taste

In a large saucepan, place 1 tablespoon olive oil and onion, cover pan and sweat onion over low heat about 10 minutes. Add tomatoes, thyme, bay leaf garlic, 1 tablespoon of vinegar, honey and 1 tablespoon oil. Simmer over medium heat for 15 minutes, uncovered, until much of liquid has evaporated. Discard bay leaf and season to taste using salt, pepper and granulated garlic. Pour into bowl of a food processor, puree and pass through a fine sieve back into saucepan. In a large nonstick pan, heat 2 tablespoons oil and fry some of eggplant until rounds are golden brown on both sides. Repeat until all eggplant has been cooked, adding more oil if needed for each new batch. Drain on paper towels. Season to taste with salt and pepper and spoon liquid over eggplant. Clean nonstick pan. Add remaining oil. Salt and pepper fillets on both sides. Place in pan and sauté over medium heat 2-3 minutes on each side. Reheat tomato sauce until warm. Place sauce in middle of each plate, top with several rounds of eggplant and with 2 fish fillets, skin side up. Serve warm.





















Copyright © 2009 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295