Levy Restaurants

Pan Seared Snapper on Caramelized Watermelon Steak: Marlins Park

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6oz Red Snapper Filet
2tbsp Butter
3ea Thyme Sprigs
2ea Garlic Cloves, Smashed
TT Sea Salt & Pepper


1ea Watermelon Steak, Cut 3x5x1
1tbsp Olive Oil
TT Sea Salt & Pepper


4oz Snow Crab Meat, removed from shell
1ea Vine Ripe Tomato, cut into thin wedges
1tsp Red Onion, Fine diced
1tsp Micro Cilantro
2tbsp Mango, Fine diced
.5tsp Jalapeno, de-seeded, fine diced
.5tsp Lime Juice
1tsp Olive Oil


12oz Passion Fruit Puree
2oz Chardonnay Wine
3oz Granulated Sugar
TT Sea Salt & White Pepper
1tbsp Soy Lecithin


Snapper: Begin by making sure there are no pin bones in the filet. Make three slits into the skin of the filet and season with salt and pepper. Place a 12 inch skillet over medium heat until is heated thoroughly. Place butter in pan and follow with garlic and thyme. Place filet skin side down and allow searing for 2 min. Carefully flip the filet over and begin ladling melted butter over filet until fully cooked.


Watermelon Steak: Cut watermelon in to a 3X5X1 inch steak. Season with salt & pepper. Heat a nonstick pan over medium high heat. Sear watermelon until caramelized. Turn steak over once. Once both sides have caramelized remove from pan and reserve.


Snow Crab Salad: Remove crab flesh from shell. Cut into 2 inch strips. Mix mango, onion, jalapeno, lime juice, olive oil and season with salt & pepper. Gently fold in crab and tomato wedges. Taste and re-season if needed. 


Passion Air: Place passion fruit puree, wine, sugar and soy lecithin in a 32oz container and mix with hand blender until soy lecithin has dissolved. Taste liquid and season with salt and pepper. Continue blending on an angle until liquid begins to form an airy top of bubbles. Remove hand blender and reserve until needed. 


Assembly: Place watermelon steak slightly offset the center of the plate. Place snapper filet over watermelon steak. Top filet with crab salad in center of the filet. Place some passion air over crab salad and next to watermelon steak. Garnish with micro cilantro. 

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