Caribbean Snapper Calypso | Phillippi Creek Village Oyster Bar

Caribbean Snapper Calypso |  Phillippi Creek Village Oyster Bar

By: Chef Pedro Flores 

Fish:

  • 1 each whole Caribbean snapper, de-scaled & fileted
  • 1 tbsp lemon juice, fresh squeezed
  • Sea salt, to taste
  • Pan sear snapper in regular olive oil.

Escabeche:

  • 3 oz Bermuda onions, thin julienne
  • 3 oz tomatoes, thin julienne
  • 2 oz shaved radish
  • 2 oz cilantro, fresh, roughly chopped
  • 1 tsp yellow pepper paste
  • 1 tbsp olive oil
  • 3 oz lime juice, fresh squeezed
  • Sea salt, to taste
  • Mix all ingredients together in mixing bowl. Serve a generous portion on top of fish.
  • Yields 1-2 servings

Culinary Director

As the Culinary Director for ABC 7, I whip up cooking segments on ABC 7 News at Noon, along with recipes, cooking tips, reviews and great food finds on MySuncoast Dining at www.mysuncoast.com