Name: Mutton Snapper Provençal with Roasted Garlic Cauliflower Puree
Ingredients: 3 cloves of garlic, sliced; ½ medium red onion, finely sliced; 1 teaspoon fresh basil; Kosher salt and fresh ground pepper; 2 tablespoons extra-virgin olive oil; ¼ teaspoon anchovy paste; 1 bay leaf; ½ cup Kalamata olives, pitted and halved; 2 teaspoons fresh thyme; ½ teaspoon cumin; 1 cup chicken broth; 1 tablespoon tomato paste; 1 cup white wine; 3 cups canned, fire-roasted tomatoes; 3 tablespoons unsalted butter; 8 cloves garlic, roasted; 1 tablespoon grape seed oil; 2 tablespoons grape seed oil; ¼ cup green onions, for garnish; 1 head cauliflower, washed with core removed and chopped; Four, 6-ounce filets of mutton snapper

Preparation info

Difficulty
Medium

Appears in

Eating Well to Win

By Richard Ingraham

Published 2017

About

Ingredients

For Snapper

Four, 6-ounce filets of mutton snapper
2 tablespoons grape seed oil
Kosher salt

Method

Provençal Sauce

Heat two tablespoons of the olive oil in a medium saucepan over medium-high heat.
Add the onion and garlic to the pan, and sauté stirring often until softened but not browned.
Add in the tomato paste, and stir to combine.
Add the fire-roasted tomatoes, wine, bay leaf, anchovy paste and ol