GRILLED RED SNAPPER AND RAGOUT STEW in Ramstein

I was out and about in Ramstein when I went into Natalie's Beauty Supply Store. Natalie is from Jamaica. Not only does she sell hair products, wigs, imports, shoes, boots, but you guessed it she has one room in her store where she sells imported Ackee food from Jamaica. I got a frozen ten-pound whole red snapper, head, eyes, tail, and all to grill for Friday night dinner.

1 red snapper chart-grill seasoning

Lemon pepper

Garlic powder

Salt & pepper
Soy sauce
Lime slices (optional)






Cut 2 slits across red snapper on both sides. Sprinkle one side liberally with soy sauce, salt, pepper, char-grill seasoning, lemon pepper, and garlic powder. Place 2 or 3 lime slices over fish. Place fish, seasoned side down, on basket for grilling. Season another side of fish the same as the first side. Clamp fish in basket and grill over the charcoal about 15 minutes on each side or until fish flakes easily. (30 minutes is too tough)

For the ragout: (French- ragu)

3 tablespoons extra-virgin olive oil
12 fingerling potatoes or small new potatoes
12 cipollini onions, roasted, peeled and halved
12 artichoke hearts, cooked and quartered
24 green olives, pitted
1/2 cup chicken stock
Salt and freshly ground black pepper

For the Sauce Vierge:
1 lemon
3 cloves garlic, chopped
2 tomatoes, peeled, seeded, and diced small
1/2 cup parsley leaves
2 tablespoons extra-virgin olive oil
Salt and pepper

Directions
For the Fish on the Stovetop:
Season the fish fillets with salt and pepper. Pour 3 tablespoons of oil in a saute pan over medium-high heat. When the pan is hot, but not smoking, place fish in pan skin side down, gently pressing on the fish so it does not curl up. From this point turn down the heat to medium and do not touch the fish. The skin will become crispy and release itself from the pan. Cook for 4 minutes on the skin side, and turn the fish over, cooking for 2 more minutes or just until done. Keep warm.

For the Ragout:
In a medium saute pan, heat 2 tablespoons of oil over medium-high heat. When hot, add the potatoes and onions, sauteing them until warmed through and a little color has appeared on the potatoes. Add the artichokes and olives and cook another 2 minutes. Pour in the chicken stock and season with salt and pepper. Continue cooking until the potatoes are tender. Drizzle remaining1 tablespoon of olive oil into the ragout before plating. Serve warm.

For the Sauce Vierge:
Cut the lemon in half. Squeeze 1 tablespoon of juice from half of the lemon into a bowl, removing any seeds that may fall into the bowl. Slice the other half of the lemon into thin slices, and place them in the bowl. Add the garlic, tomatoes, and parsley to the bowl. Add 2 tablespoons of olive oil and season with salt and pepper, to taste. Stir to combine.

Spoon the ragout evenly into 4 warm bowls, or deep plates. Top the ragout with the fish, skin side up. Drizzle the sauce on top of the fish and serve immediately.

Restaurant Recipe

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. Will, I contest it was great.