Houston Restaurants & Food

Source: Tony Vallone of Tony’s Restaurant

Secret recipes are the gold standard for successful restaurants. Tony Vallone, owner of Tony’s, one of the best known restaurants in the southwest U.S., along with Chef Olivier Ciesielski, shows TV, radio and online restaurant journalist Cleverley Stone how to make a delicious snapper dish. Award-winning restaurateur Vallone reveals his recipe for Snapper Sheridan. Click here to watch video.

Ingredients (Serves 2):

• 6 pieces (1 ½ oz. each) snapper scallopine
• 3 eggs
• 1 cup grated parmigiano reggiano cheese
• 1 cup all purpose flour
• ½ cup canola oil
• 1 shallot, minced
• ½ cup white wine
• ½ cup lemon juice
• ¼ cup heavy cream
• ½ pound unsalted butter, cold, cubed
• 6 white mushrooms, cleaned and sliced
• 1 yellow pepper, roasted, peeled, seeded, julienned
• 1 red pepper, roasted, peeled, seeded, julienned
• 1 cup green peas, cooked
• salt and pepper to taste

Sauce

1. In a small pot, reduce lemon juice, white wine and heavy cream with minced shallots.
2. Reduce mixture until reduced by 2/3 or until a heavy sauce-like consistency is achieved.
3. Remove from heat and add 1 cube of butter at a time, whisking constantly and not adding more butter until previous cube is melted.
4. Season with salt and pepper.
5. Put pot aside.

Fish

1. Whisk eggs together with parmigiano reggiano.
2. Dredge fish scaloppine in all purpose flour and shake to remove excess flour.
3. Heat 1/3” canola oil in a 9” teflon-coated sauté pan until oil sizzles when flour is sprinkled above oil.
4. Dredge fish in egg parmesan mixture and place directly in oil.
5. Cook on both sides until golden brown.
6. Remove from oil and place on rack to allow oil to drain from fish.

Topping

1. Using the same sauté pan, remove oil from pan an add 2 oz butter to pan and heat until melted.
2. Sauté mushrooms until desired doneness.
3. Toss with peas and peppers until all is heated through.
4. Place hot fish on plate, top with mushroom-pepper mixture and ladle sauce on top.