Dining at Pebble Beach Resort - Stillwater Bar and Grill

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Thai Snapper with Potato Squash & Reggiano Parmesan “Risotto” with Roasted Red Bell Pepper Coulis & Chive Oil

Ingredients

Thai Snapper Recipe
  • 1 medium red bell pepper (roasted)
  • 1 oz. yellow onion
  • 1 tsp. champagne vinegar
  • 1 tsp. agave syrup
  • 1 tsp. California extra virgin olive oil
  • 1 tsp. fresh oregano
  • 1 tsp. fresh thyme
  • 1 pinch kosher salt
  • 1 pinch fresh ground white pepper
  • 1 qt. of a bunch of fresh chives
  • 1 oz. California extra virgin olive oil
  • 1 pinch kosher salt
  • 1/2 oz. chopped shallots
  • 4 oz. yellow squash, finely diced
  • 4 oz. zucchini, finely diced
  • ½ of a medium russet potato, finely diced
  • 1 oz. California extra virgin olive oil
  • 2 oz. heavy cream
  • 2 oz. chicken stock
  • 2 oz. grated parmesan cheese
  • 2 oz. fresh chanterelle mushrooms
  • Salt and ground white pepper to taste
  • 8 oz. fresh Thai Snapper (skin on, scales off, bones removed)
  • 2 oz. California extra virgin olive oil
  • Salt and ground white pepper to season fish

Method

Begin by rubbing extra virgin olive oil on bell pepper then roast the bell pepper on a high flame, rotating bell pepper as it roasts, then place in a plastic bag, close then let cool for approximately 3 minutes then peel. Remove seeds and stem, place in a blender then add 1 oz. of yellow onion, champagne vinegar, agave syrup, fresh oregano and thyme, extra virgin olive oil, and then blend at a high speed for approx 2 minutes, then season with kosher salt and fresh ground pepper to taste and set aside until served.

In a blender, add fresh chives, 1 oz. extra virgin olive oil and a pinch of kosher salt, then blend at a high speed for approximately 3 minutes. Strain and set aside in a squeeze bottle.

In a medium saucepan, start by sautéing the potato in 1 oz. of organic extra virgin olive oil until translucent (approx 2 minutes). Then add the 2 oz. of fresh chanterelle mushrooms and shallots, cook for approximately 1 minute, add the 2 oz. of heavy cream and chicken stock, let it cook for approx 3 minutes until al dente. Then add the 2 oz. of grated parmesan cheese, zucchini and yellow squash, cook for approximately 1 more minute, then season with salt and & fresh ground white pepper to taste – set aside.

In a sauté pan on medium heat add 2 oz. extra virgin olive oil, then wait until hot. Add the Thai Snapper skin down for approximately 4 minutes or until golden brown, flip over then cook for approximately 2 more minutes depending on thickness of fish. Then serve with squash & potato “risotto,” red pepper coulis, chive oil and a side of your favorite vegetables.

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