(Harry's Continental Kitchens, Longboat Key, Florida)


Turbon of Red Snapper
(Serves 4)
Chargrilled Marinated Turbon of Red Snapper with Lump Crab, Sun Dried Tomatoes and Leeks
4 8 oz. filets of red snapper
1/2 cup sun dried tomatoes (diced)
1 large leek (cut in half, washed and julienned)
3/4 cup lump crab meat

Marinade:
4 oz. olive oil
3 oz. white wine
1 tbsp. chopped fresh basil
1 tbsp. chopped fresh oregano
1 tbsp. chopped fresh thyme
2 cloves of garlic chopped fine
2 shallots chopped fine
Place all ingredients in a large bowl and mix well

Skin the red snapper filets and place in the marinade for about 3 minutes. Place the marinated filets meat
side down on a hot grill for 2-3 minutes to mark the flesh in a criss-cross pattern. Remove the filets and
place on cutting board with the marked side down and roll from the tail end of the snapper to form a turbon
type roll. Place rolled snapper filets in a baking dish with a small amount of white wine, lemon juice, and
about 1 oz. of water to keep fish moist. Finish cooking the fish for 2-3 minutes in a preheated 350° oven.

In a hot sauté pan add 2 tbsp. of left over marinade, sun dried tomatoes, julienne leeks, and lump crab meat.
Stir until all ingredients are hot. Remove the snapper from the oven and place in the center of the dinner
plate, top with hot leek and crab mixture, arrange with yellow rice and steamed vegetables.

Harry recommends a crisp dry white wine to accompany this dish. Joseph Drouhin Pouilly Fuisse would be
an excellent choice and is always available in the Deli.


Return to Harry's Recipes