Sauteed Snapper with Blood Orange Carrot Broth

8 portions

Susan Walter, Chef

Ingredients for Orange Zest Snapper:

  • 2 lbs. snapper, cut crosswise into 4 oz. portions
  • 2 tbsp. canola oil
  • 4 tbsp. The Perfect Purée Orange Zest, thawed
  • salt and pepper to taste

Method for Orange Zest Snapper:

1. Season snapper with salt and pepper and brush with The Perfect Purée Orange Zest
2. Pan-fry in Canola oil.

Ingredients for Blood Orange Carrot Broth:

  • 4 tbsp. The Perfect Purée Sweet Ginger, thawed
  • 1 cup The Perfect Purée Blood Orange Concentrate, thawed
  • 1 tbsp. Canola oil
  • ½ small yellow onion, diced
  • 3 cloves garlic, minced
  • 2 ¼ cups carrot juice
  • ½ cup water
  • ¼ cup white wine
  • 3 pc. star anise
  • 2 sprigs fresh thyme
  • ¾ tsp. salt
  • 2 tsp. cornstarch mixed with 2 tbsp. cold water

Method for Blood Orange Carrot Broth:

1. Heat oil in a shallow saute pan. Saute onion and garlic until softened.
2. Add carrot juice, water, wine, star anise, thyme, salt, and The Perfect Purée Sweet Ginger. Simmer for 20 minutes.
3. Strain into a clean saucepan and add Blood Orange Concentrate. Bring up heat and add cornstarch mixture.

To Assemble: 


1. Place ½ cup of broth into a shallow soup bowl.
2. Place 4 oz. snapper in the center of soup.
3. Garnish with black mustard seeds and a fresh thyme sprig.