Sautéed Red Snapper with Green Celery Fondue and White Anchovies - Instructions
For the Snapper
Preheat oven to 425 degrees F. Season the fish on both sides with salt and pepper.
Preheat a large, ovenproof sauté or fry pan over medium-high heat. When hot, add 1 tablespoon of canola
oil. Place the fish flesh side down and sauté gently until golden brown. Carefully turn the fish over to
the skin side and transfer to the oven until cooked the whole way through, about 6 minutes.
For the Crostini
Cut ficelle or French bread into six pieces on a medium bias.
Preheat a medium sauté pan and add 1 tablespoon of butter. Once butter is melted place bread slices flat
on low flame and cook until golden brown on both sides. Remove from pan and grate Grana Padono on top
and let sit.
For Green Celery Fondue
In a small sauté pan, heat butter with 1 tablespoon of water. When butter has melted, sweat celery with
cloves until tender. Remove cloves.