©2018 by Laurie Richardone

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Seared Red Snapper, Pickled Cucumbers in Verde Sauce, & Yogurt Emulsion

Season: Summer

Prep time: 15 minutes

Cook time: 20 minutes

This recipe is so bright and fragrant, it will be worth your time!

Serves 4

1 english cucumber, pickled, sliced thin Sea salt 3 tbsp. olive oil + more for drizzling 4 (4-5 oz.) skin on Snapper, cod, or halibut filet 1/4 cup blanched almonds 1 tbsp. gluten free all purpose flour 1/2 lb. small red potatoes 1/2 cup plain greek yogurt 4 sprigs of cilantro for garnish Verde Sauce 1/3 cup fresh celery juice (2 stalks) 1/3 cup fresh cilantro juice (2 cups lightly packed) 2 tsp. fresh leek juice (1 dark green leek top) 1 tbsp. white wine vinegar or fresh lemon juice Sea salt 1 tbsp. unsalted butter Juice each ingredient separately.


Do ahead Verde juice can be made several hours before without vinegar. Cover and chill.

Add in vinegar just before serving. Fish, Cucumbers, and Assembly In a mini-chopper, pulse almonds and flour a few times. Set aside in shallow bowl. Heat 1 tbsp. oil in large skillet over medium/high heat. Season fish generously with salt on skin side. Turn fish over and press almond mixture on the fish.

Cook skin side down until crisp. (about 4 minutes)


Turn fish gently and cook until cooked through. (about 2-3 minutes longer)

Transfer to plate.


Cut potatoes in half and sprinkle with salt + fresh ground pepper.


Roast potatoes at 375 for 20 minutes or until tender. Potatoes can be boiled in heavily salted water as well or until tender.

Combine celery juice, cilantro juice, leek juice, and vinegar in a small bowl. Season with salt and more vinegar if desired.


In a small pan, gently heat verde sauce and whisk in 1 tbsp. butter. Set aside. Divide fish, potatoes, yogurt, and cucumbers among shallow bowls. Spoon verde sauce around fish and cucumbers. Drizzle with olive oil and top with a sprig of cilantro.

Cooks note: You can use other white flaky fish if snapper isn't available.


Ingredients for Pickling Spice Mix

2 tablespoons mustard seed.

1 tablespoon whole allspice.

2 teaspoons coriander seeds.

2 whole cloves.

1 teaspoon ground ginger.

1 teaspoon crushed red pepper flakes.

1 bay leaf, crumbled.

1 cinnamon stick (2 inches)

Combine all ingredients and store in an airtight jar or container. Use in favorite pickle recipes.


Yield: 1/3 cup

Pickled Red Onions or Cucumbers

1 cup water

2 tbsp. pickling spice mix

2 tbsp. white wine vinegar

2 tbsp. sugar

1 medium red onion, julienned


In a small sauce pot , bring water, spices,vinegar and sugar to a boil. lower heat to medium and simmer for 2 minutes. Remove from heat, strain through a fine mesh sieve and let cool in refrigerator. Add red onion or cucumber and refrigerate overnight.