Red Snapper with Kumquat Vinaigrette

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

21 g
438 mg
25 g
10 g
5 g
90 mg

2 corn tortillas, cut into thin strips

Kumquat Vinaigrette
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

  1. 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.
  2. 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.
  3. 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
  4. Drizzle 1 tablespoon vinaigrette over each portion of fish and top with tortilla strips.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.