Arabian Snapper with Avocado Yogurt Sauce and Saffron Idaho® Potato and Red Quinoa Cake


Arabian Snapper
  • 1 ¾ lbs red snapper filet, fully boned/skin on
  • 3 ½ ounces yellow corn meal, fine ground
  • ½ teaspoon Kosher salt
  • ¼ teaspoon black pepper, ground
  • ¼ teaspoon dried chipotle powder
  • 7 sprigs fresh thyme leaves
  • 1 tablespoon olive oil
Avocado Yogurt Sauce
  • 7 ounces avocado, small
  • 7 ounces yogurt, plain low fat
  • 3 limes
  • 3 ½ ounces coconut milk
  • 1 tablespoon agave nectar
  • 1 cup mint leaves
  • 1 cup basil leaves
  • ¼ teaspoon Kosher salt
  • ¼ teaspoon black pepper, ground
Saffron Idaho® Potato and Red Quinoa Cake
  • 2 Idaho® Russet potatoes, large dices
  • 3½ ounces red quinoa, rinsed
  • ½ teaspoon saffron threads
  • 2 ounces water
  • 7 tablespoons plain yogurt, low fat
  • 1 cup basil leaves
  • 7 thyme sprigs, fresh
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper, ground


Arabian Snapper
  1. In a bowl add cornmeal, half of the salt, chipotle pepper and fresh thyme.
  2. Cut snapper filet into four, two ounce pieces
  3. Season snapper with remaining salt and black pepper.
  4. Coat the skin side of snapper with mixture, firmly pressing down to get mixture to stick.
  5. Heat nonstick sauté pan with oil.
  6. Place snapper skin side down. Firmly pressing fish down with spatula in order to evenly brown skin. Cook for 3 minutes.
  7. Flip snapper and cook for an additional 1 to 2 minutes until fish is cooked through.
Avocado Yogurt Sauce
  1. In a food processor add avocado, yogurt and coconut milk and process for fifteen seconds.
  2. Rough chop basil and mint and add to processor.
  3. Cut lime in half and squeeze the juice of the lime into processor.
  4. Add agave nectar.
  5. Add salt and pepper.
  6. Process sauce for an addition 30 seconds until smooth.
  7. Serve with snapper.
Saffron Idaho® Potato and Red Quinoa Cake
  1. Toast saffron in a hot pan. Let cool and grind with fingers until it turns into a powder.
  2. In a small pot add Idaho® Russet potatoes, cover with cold water and cook over high heat until potatoes are fork tender. Drain well.
  3. Add quinoa to a separate small pot and cover with twice the amount of cold water. Bring to a boil and cook for 15 minutes.
  4. Drain quinoa.
  5. In a separate pot, bring 2 ounces of water to a boil. Shut off and add saffron. Let sit for 2 minutes.
  6. In a bowl, add potatoes. Add saffron water and stir until a smooth consistency is met.
  7. Add yogurt and fully incorporate.
  8. Add red quinoa to potatoes.
  9. Chop basil and thyme leaves and add to potato mixture.
  10. Add salt and pepper and fold all ingredients together.
  11. Place in a stainless steel mold and serve hot.
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Yield: 7 servings

John Graziano
The Valley Hospital
Ridgewood, NJ

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