I’m back from Napa Valley and an amazing conference about healthy dining at the Culinary Institute of America. Chefs demonstrated dishes like farro and mushroom burgers. Avocado cake with figs was served as dessert at a meal. A citrus cucumber puree was offered as a lunch drink. It was inspiring to see and eat the healthy food. And I want to stick with that theme. While this pan-roasted red snapper dish with orange and mango salsa wasn’t on the conference agenda, it could have been.

The recipe comes from Chef Allen Susser. The New York Times has called the chef – who’s a native New Yorker – “The Ponce de Leon of New Florida Cuisine.” He’s won numerous awards, including a James Beard Foundation Award.

Chef Susser operates Chef Allen’s in Aventura, north of Miami. The eatery opened in 1986. His cuisine draws on the influences of the Caribbean, Latin America and “modern America.”  The chef works with the bounty of south Florida foodstuffs.

In this recipe, the salsa combines an orange, mango, red onion, half a jalapeño pepper for some heat, as well as fresh lime juice and extra virgin olive oil.

The snapper fillets get a drizzle of extra virgin olive oil before being sautéed. Garlic and fresh orange juice are added to the pan. The cooked fillets are removed to a platter while the juice simmers a few minutes. The snapper is then topped with the juice. The salsa is served on the side.

Bon appétit,

Claude S. Weiller
Vice President of Sales & Marketing
California Olive Ranch

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