John Watt, chef and owner of Prego in Rice Village, shows Fox 26 viewers a delicious recipe using pumpkin seeds.
4, 6-ounce fresh snapper filets
½ cup toasted pumpkin seeds
½ cup grated Grana Padano
1 cup unbleached flour
1 teaspoon ground garlic
1 teaspoon ground cayenne
1 teaspoon ground oregano
Sea salt to taste
Egg wash (2 eggs beaten in ½ cup milk)
3 tablespoons extra virgin olive oil, divided
1 pound rock shrimp
Kernels from 2 ears roasted corn
1 leek, diced (white part only)
¼ cup diced shallots
2 teaspoon chopped fresh thyme
¼ cup white wine
2 tablespoons fresh lemon juice
¼ cup heavy cream
4 tablespoons cold unsalted butter, preferably Pulgra or Cabot
Combine pumpkin seeds, grated cheese, flour, ground garlic, cayenne, oregano and sea salt for crust and spread out on a large plate. Dip snapper into egg wash then press both sides of filets into crusting mixture.
Place 2 tablespoons extra virgin olive oil in pan on medium high heat. Sauté snapper filets for approximately 2 minutes per side, until lightly browned. Remove pan from stove and place in 500 degree oven for 5-6 minutes to finish.
In the meantime, in separate pan, add 1 tablespoon or slightly less olive oil and sauté shrimp, corn, leeks and shallots for about 2 minutes, until shrimp are cooked. Add fresh thyme. Deglaze pan with white wine, bring to slight simmer. Add lemon juice; incorporate. Add the cream; incorporate. Lastly, and the butter and stir until completely incorporated. Allow to reduce slightly. If necessary, add a touch more butter. Salt & pepper to taste.
Remove snapper from oven and plate, dividing the buerre blanc between plates. Optional: Garnish with fresh thyme sprig.