11/1/12 - Pretzel Crusted Snapper

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Posted: Thursday, November 1, 2012 12:34 pm | Updated: 2:43 pm, Wed Sep 11, 2013.

Sautéed Swiss Chard with Smoked Bacon, Red Beets, Horseradish Whipped potatoes

Whole Grain Mustard Sauce


Chef Rob Plesh

The Pink Elephant

The Gasparilla Inn & Club, Boca Grande, FL


Pretzel Crust

1 cup of small chopped pretzel pieces

1 tspn onion powder

1 tspn dried mustard powder

salt and pepper to taste

1 tbspn vegetable oil


Combine all ingredients into a small mixing bowl, and blend well. Place onto a baking tray and place into a oven at 300 degrees for 5 minutes. Remove and place into a small container and set aside.


Mustard Glaze

2 tbspn Dijon mustard

2 tbspn honey


Combine together in a small bowl, set aside.


For the Snapper

4 - 7 oz fresh snapper filet (yellowtail) skin removed

1 tbspn canola oil

salt and pepper


In a nonstick skillet over medium to high heat and oil and bring almost to smoking point. Carefully lay in filets one at a time, and not to over crowd, filets should begin to pan sear and get golden brown. With a metal offset spatula, carefully flip filets over, season with salt and pepper. Remove pan from heat.  With a pastry brush, brush a thin layer of the mustard glaze over the top of fish and lightly crumb with pretzel mix. Place fish into a 350 degree oven till properly cooked, this will depend on how thick your filets are ! Usually 5 to 8 minutes. Remove and serve.



Whole Grain Mustard Butter Sauce

2 tbspn fine minced shallots

1 tbspn canola oil

1/4 cup dry white wine

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1 cup heavy cream

1/4 cup whole-grain Dijon mustard

1 1/2 tablespoons fresh lemon juice

salt and pepper to taste



In a small sauce pot over medium heat add oil and lightly sauté shallots without any color (browning) till tender, add wine, reduced to 1 tablespoon.  Add heavy cream, bring to a light simmer; and cook 6 to 8 minutes or until mixture thickens. Gradually stir in remaining ingredients; cook just until thoroughly heated. Keep warm.


Horseradish Whipped Potatoes

4 1/2 pounds russet potatoes (about 7), peeled and cut into 1-inch pieces

Coarse salt and ground pepper

1 cup heavy cream

1 cup whole milk

1/2 cup (1 stick) unsalted butter

1/4 to 1/3 cup prepared horseradish

1/2 cup sour cream


In a large pot, bring potatoes to a boil in salted water over high, then reduce to a rapid simmer and cook until potatoes are tender when pierced with a knife, about 15 minutes. Drain and return potatoes to pot. With a potato masher, mash until potatoes are fluffy and free of large lumps. (For a smoother texture, pass potatoes through a ricer or food mill into pot.)Meanwhile, in a small saucepan, heat cream, milk, and butter over medium-low until butter melts. Slowly pour cream mixture into potatoes, stirring until combined. Whisk in horseradish to taste and sour cream, and season with salt and pepper.


Sautéed Swiss Chard

1 tbspn Canola Oil

1/2 cup bacon

1/2 cup small diced onions

1 bunch Swiss chard ( 4cups)

2 ounces chicken stock

1 ounce whole butter

Salt and pepper


Cut the bacon into 1/4 inch pieces. Remove the stems from the Swiss Chard.  Cut the Swiss Chard leaves into 1 1/2 inch lengths (4 cups). Coat a large skillet with the oil and add the diced bacon, and onions. Heat to medium-high heat, stirring occasionally, let bacon render and onions get tender. Add the Swiss chard, stock, butter and cook until the stock has mostly reduced

Season with salt and pepper.

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