Red Snapper Poached in Harissa-infused High Oleic Soybean Oil

Red snapper poached in high-oleic soybean with harissa spices until tender and flavorful. Plated with a feta yogurt sauce, roasted carrots, crispy capers, and tabbouleh gremolata.

Categories: Entrees, Mediterranean, Seafood

Yield:
4 portions

Prep Time:
1.5 hours

Step 1

1 cup • High Oleic Soybean Oil

2 tbsp • Harissa Spice Blend

1.5 lb • Red Snapper Fillet • Cut into 6 oz. portions

In a mixing bowl, whisk together high oleic soybean oil and harissa spice blend until combined. Add spiced oil to a vacuum sealable bag. Add fish to bag, and gently vacuum seal. Sous vide vacuum-sealed fish at 125�F for 40-45 minutes until fish is moist tender and flaky. While fish is cooking, complete steps 2-4. Remove from water bath and serve warm. Reserve cooked harissa oil for garnish.

Step 2

12 oz • Sheep's Milk Feta

.25 cup • Goat Milk Yogurt

1 tbsp • Preserved Lemon • Drained and pith removed

In a food processor, puree all ingredients together until smooth.

Step 3

1 cup • Curled Parsley • Minced

.5 cup • Mint, Fresh • Minced

.25 cup • Israeli Couscous • Cooked al dente, lightly roasted and cooled

1 tbsp • White Sesame Seeds, Toasted

1 tbsp • Lemon Zest • Minced

1 tsp • Kosher Salt

In a mixing bowl, fold all ingredients until well-combined.

Step 4

12 piece • Carrots • Small carrots with some fronds intact, peeled

.25 cup • High Oleic Soybean Oil

2 tsp • Kosher Salt

1 tsp • Black Pepper • Ground

2 tsp • Thyme, Fresh • Stems removed

Preheat oven to 400�F. In a mixing bowl, toss carrots with high oleic soybean oil, kosher salt, black pepper and thyme. On a parchment-lined sheet pan, arrange carrots in a single layer. Roast carrots for 25-30 minutes until tender and browned.

Step 5

.5 cup • Capers • Drained

2 cups • High Oleic Soybean Oil

In a pot on medium-high heat, deep fry capers 1-2 minutes in high oleic soybean oil until crispy.

Step 6

Assemble each plate in the following order: ~.25 cup feta yogurt 3 roasted carrots 4-oz piece harissa red snapper Drizzle of harissa oil over fish ~1 tbsp crispy capers 2 tbsp tabbouleh gremolata

Notes

This recipe was developed with grant funding from the United Soybean Board

The Culinary Institute of America

Created by:
Rosalyn Darling

Added on:
March 21, 2022

Last updated:
March 30, 2022