American Red Snapper and Kiwano Melon with Sautéed Chinese Melon and Lobster Mushrooms
Chef Dante Boccuzzi of Aureole – New York, NY
Adapted by
Yield: 1 Serving


  • 4 oz square-cut red snapper
  • 1 Kiwano melon
  • ½ fresh lemon, juiced
  • 1 Tablespoon sugar
  • 2 Tablespoons Chinese melon
  • 1/3 cup lobster mushrooms, sliced
  • 1 Tablespoon butter
  • Salt and freshly ground black pepper, to taste
  • Baby micro sorrel
  • A dash of lemon oil

In a small, hot sauté pan, sear the red snapper until golden brown, crisping the skin; reserve. Cut the Kiwano melon in half; scoop the insides into a mixing bowl. Add lemon juice and sugar; mix and reserve. Sear the Chinese melon and lobster mushrooms in a small sauté pan; add butter and brown evenly. Season with salt and pepper.

To Assemble and Serve:
Place the Chinese melon and lobster mushrooms in the center of a bowl; top with red snapper. Spoon the Kiwano melon over the top of and around the snapper. Garnish with baby sorrel and lemon oil.

Wine Pairing:
2002 Mont Redon, Chateauneuf-du-Pape Blanc, Rhone Valley, France

   Published: July 2006