Nutrition Information (per serving)
2 corn tortillas, cut into thin strips
½ cup minced kumquat peel
2 Tbsp minced shallots
¼ cup rice vinegar
¼ cup water
2 tsp cane sugar
¼ tsp sea salt
¼ tsp freshly ground black pepper
¼ cup extra virgin olive oil
1 lb snapper, cut into 4 equal portions
½ tsp sea salt
½ tsp freshly ground black pepper
4 tsp whole fennel seed
2 tsp extra virgin olive oil
- Preheat oven to 400F. Lightly coat a baking sheet with olive oil and spread tortilla chips. Bake for 5 to 10 minutes, or until lightly browned and crisp.
- In a blender container, combine kumquat peel, shallots, vinegar, water, cane sugar, salt and pepper. Blend for 10 seconds to combine. While blender is running, slowly drizzle in olive oil. Refrigerate leftover vinaigrette.
- Sprinkle fish with salt and pepper. Press in ½ teaspoon whole fennel seed on each side. Heat a sauté pan and add olive oil. Sear fish 3 to 5 minutes on each side, or until opaque at the center
- Drizzle 1 tablespoon vinaigrette over each portion of fish and top with tortilla strips.