| American Red Snapper and Kiwano Melon with Sautéed Chinese Melon and Lobster Mushrooms
Chef Dante Boccuzzi of Aureole – New York,
NY
Adapted by StarChefs.com
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 Yield:
1 Serving
Ingredients:
- 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
Method:
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
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