Seared Gulf Red Snapper with Sesame Lacquered Broccoli Rabe
Chef Scott Boswell of Stella! – New Orleans, LA
Adapted by
October 2006

Yield: 4 servings


  • 1½ pounds broccoli rabe trimmed
  • 4 5-ounce fillets of Red Snapper
  • 3 Tablespoons virgin olive oil
  • 4 cloves chopped garlic
  • 1 Tablespoon soy sauce
  • ½ teaspoon rice vinegar
  • ¼ cup sugar
  • 1 teaspoon chopped zest of orange
  • ¼ cup squeezed orange juice
  • 1 teaspoon sesame oil
  • 1 Tablespoon toasted sesame seeds
  • 1 Tablespoon corn starch
  • 2 Tablespoons water
  • Salt and pepper to taste

Cook broccoli rabe in salted boiling water for 45 seconds. Remove and shock in ice water to cool, and reserve. Sear red snapper skin side down in olive oil until golden brown and crisp. Turn fillets and cook another minute until just done. Remove fillets and add garlic to sauté pan and cook until brown. Add orange juice, soy sauce, sugar, sesame oil and vinegar. Bring to boil and add slurry made with corn starch and water. Add broccoli rabe and sesame seeds and toss evenly to heat and coat. Place lacquered broccoli rabe onto plate and top with red snapper fillet.

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