Filet mangrove snapper with sambuca

Escopazzo Restaurant
Executive Chef Giancarla Bodoni

Filet mangrove snapper with sambuca, fennel and kalamata olives (serves 4)
Ingredients:
4  6 to 8 oz.  filets mangrove snapper  (can be substituted with any of the snappers)
1 large fennel
3 cups of sambuca
½ cup of kalamata olives
1 lemon (juiced)
Zest of ½ and orange
Pinch of red pepper flakes
2 tsp. of butter
1 sprig of fresh dill
2 cups of fish stock
Salt to taste

Method:
Cut the stem off the fennel so as to free the sections and slice them lengthwise.  Drizzle a bit of extra virgin olive oil onto a large sautee pan, add the fennel and cover with the sambuca.  Make sure the flame is off as the liquid is very flammable.  Turn on the flame to medium.   Allow the liquid to reduce down until it begins to caramelize (it will start bubbling).  Make sure it does not change color.  Add the lemon juice, red pepper flakes, salt, orange zest and the stock.  Allow the sauce to reduce, approximately 3 minutes.  Add the butter, kalamata olives and dill. The sauce should not be runny.

While your sauce is cooking you can season your filets with salt and pepper.  Score the skin to avoid the filet curling in the pan.  Heat a non-stick pan.  Add extra virgin olive oil and when hot add your filets, skin side down.  Keep a medium flame.

Cook the filets for approximately 3 to 4 minutes.
The filets should cook ¾ on the skin side.   Turn them over and remove from the heat.

Assembly:
Place your fennel sauce on the dish and your filets on top.