Fazzoletti Monica Recipe
With poached gulf snapper, crawfish tails, braised greens, culatello & fresh herbs.
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Ingredients
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Seafood
Vegetables
Meats
Herbs and Seasonings
Method
Preparation of Seafood
Poach the Snapper
In a large saucepan, bring salted water to a simmer. Add the snapper fillets and poach for about 8-10 minutes until cooked through. Remove from heat, drain, and set aside.
Prepare Crawfish
Rinse the crawfish tails under cold water to remove any debris. Set aside.
Preparation of Vegetables
Sauté Garlic and Shallots
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and chopped shallots, sautéing until fragrant and translucent, about 3-4 minutes.
Cook Braised Greens
Add the braised greens to the skillet. Season with salt and black pepper. Cook for about 5-7 minutes until the greens are wilted and tender.
Assembly
Combine Ingredients
In a serving bowl, layer the sautéed greens, followed by the poached snapper fillets and crawfish tails. Drizzle with lemon juice and the remaining olive oil.
Garnish
Top the dish with freshly chopped parsley and dill, and add slices of culatello on the side.