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Lemongrass Curry Yellowtail Snapper w/Lemon Ricatta Pasta

Living deep in Florida’s “low country” Yellowtail Snapper is not a species I am able to catch with any regularity or find on any menus nearby (sushi joints not withstanding…). So, when my local fishmonger displayed some in the case, I jumped. The flesh has a lean, firm texture and is gentle on the tongue.

Lemongrass Curry Yellowtail Snapper w/Lemon Risotto Pasta – Ingredients

The Fish

yellowtail snapper fillets
  • Yellowtail Snapper: 1+ Lb
  • Lemongrass Curry Powder: 2 Tbsp (I use Cambodian Lemongrass Curry by Savory Spice) * And no, I am not being compensated by these folk. They have good product. Check them out.
  • Garlic Oil: 2 Tbsp
  • Salt
  • Pepper

The Lemon Risotto Pasta

lemon ricotta sauce
  • Pasta: 8oz. Chefs Choice
  • Ricotta Cheese: 1 Cup
  • Fresh Baby Spinach: 5 Oz.
  • Lemon Juice & Zest: 1/2 Lemon
  • Garlic Oil: 2 Tbsp
  • Parmesan Cheese: 1/2 Cup Grated + extra for plating
  • Sauteed Sliced Garlic: 4 Cloves
  • Salt & Pepper: To Taste
ail snapper with lemongrass curry

Brush your fillets with garlic oil and apply a generous coating of the curry powder. Set aside. set your oven to 350 degrees with the top rack positioned for broiling. Place an iron skillet in the oven to pre-heat.

While the oven and skillet are warming up, mix your Ricotta sauce. That’s right… no cooking with the sauce at all. Set aside. At the same time, cook your pasta. When the pasta is al dente, reserve 1/2 a cup of the water and throw the spinach in with the pasts to wilt down. 1 minute is all this takes. Remove from the stovetop and drain.

Place your fillets in teh already hot skillet and run under the broiler for 3-4 minutes. Remove to the stovetop for plating.

lemongrass curry yellowtail snapper with lemon ricotta pasta

Mix the Ricotta sauce with the pasta, add parmesan and move it and the Yellowtail to a serving dish.

Bon Appetit and Tight Lines.

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