1669. CRISPY SEARED SNAPPER over PICKLED ONIONS with TOMATO-BACON FONDUE, YELLOW TOMATO COULIS and MALANGA TUMBLEWEED

Pickled Onions:
1 red onion
1 cup white vinegar
1 cup water
3 tablespoons salt
4 cloves garlic
1 tablespoon mustard seeds
1 bay leaf

Tomato Bacon Fondue:
1/4 pound bacon, julienned
1 pint cherry tomatoes
2 cloves garlic
2 ounces rendered bacon fat
salt and pepper
4 ounces goat cheese

Yellow Tomato Coulis:
1 yellow tomato
1 tablespoon olive oil
salt and pepper
1 lemon, juiced

Malanga Tumbleweed:
1 malanga

Basil Oil:
1/4 pound fresh basil
1/4 cup olive oil
4 (4 to 6 ounce) snapper fillets, any kind, red, yellowtail
Flour, to dredge

Onions: Thinly slice the onions, and place in a non-reactive dish. Combine the remaining ingredients and bring to a boil. Pour over onions and let stand for 24 hours.

Fondue: Preheat the oven to 300 degrees F. Cook the bacon until crispy and fat is rendered. Reserve the bacon and the fat separately. Combine the tomatoes, garlic, 2 ounces of the reserved bacon fat. Roast until the tomatoes are almost dry. Place in the blender, add the goat cheese and puree. Strain through a fine chinois and reserve.

Yellow Tomato Coulis: Quarter the yellow tomato. Coat with olive oil, salt, and pepper and roast for 20 minutes. Remove and puree in a food processor. Season with salt, pepper, and lemon juice. to taste. Reserve Malanga Tumbleweed: Peel malanga and cut into thin ribbons on a turning slicer. Preheat a deep fryer or a deep pot of oil to 350 degrees F. Fry the malanga until crisp and remove to a paper towel-lined plate. Reserve.

Basil Oil: Blanch and shock the basil. Wring out in a clean, dry towel. Place in a blender with oil and puree for 1 minute. Let stand for 1 hour and strain. Reserve.

Season the fish with salt and pepper and lightly dust with flour. Saute, skin side-down, in a very hot pan until skin is crispy. Turn the fish over and finish in the oven.

Place pickled onions in the center of a plate. Rest 1 piece of fish across the onions, allowing them to peek out. Drizzle with the fondue, coulis, and basil oil. Sprinkle the bacon around the fish and top with fried malanga.


bacon recipe courtesy of: Andy Niedenthal, "Great Getaways," The Best Of, Food Network