Spiced Snapper with Carrot Purée and Gingered Beets
This exotic spiced snapper dish evolved from the most mundane ingredient in the mix: the everyday carrot. But the carrots that inspired it, grown by local farmer Jerry Rutiz, are by no means ordinary. His funky-shaped, dirt-encrusted carrots are the sweetest and most delicious of any I’ve tasted. One week at Lucques, we found ourselves with an abundance of Jerry’s carrots. I ended up making a big batch of carrot soup for the staff, just to get the carrots out of the walk-in refrigerator. The result was so delicious that I had to find more ways to show off these remarkable roots. Caramelized and puréed with onion and cilantro, they are the perfect foil for this harissa-spiced snapper topped with gingered beets and lime salsa.
Ingredients
Carrot Purée
Preparation
Step 1
Marinate the fish with the harissa, coating it well. Cover, and refrigerate at least 4 hours.
Step 2
Preheat the oven to 400°F.
Step 3
Cut the stems off the beets, leaving about 1/2-inch stem still attached. (Save the greens for sautéing later—they are delicious, so don’t throw them away!) Clean the beets well, and toss them with 2 tablespoons olive oil and 1 teaspoon salt. Place the beets in a roasting pan with a splash of water in the bottom. Cover tightly with foil, and roast about 40 minutes, until tender when pierced. (The roasting time will depend on the size and type of beet.) When the beets are done, carefully remove the foil. Let cool, and peel the beets by slipping the skins off with your fingers. Cut them into 1/2-inch wedges.
Step 4
Combine the shallot, jalapeño, garlic, ginger, mint, and cilantro in a large bowl, and stir in the remaining 6 tablespoons olive oil. Toss in the beets, and season with 1/4 teaspoon salt, a few grindings of black pepper, and the lime juice. Taste for balance and seasoning.
Step 5
Light the grill 30 to 40 minutes before you’re ready to cook the snapper. Take the snapper out of the refrigerator 15 minutes before grilling.
Step 6
When the coals are broken down, red, and glowing, season the snapper lightly with salt and pepper. (You don’t need too much, because the harissa is salty and spicy.) Place the fish on the grill, skin side down, and cook 3 to 4 minutes, rotating the fish once after a couple of minutes to get the skin crispy. (The fish will stick to the grill initially, but it will eventually release. Don’t try to move it too soon or force it if it seems stuck.) Turn the fish over, and cook a few minutes on the other side. Be careful not to overcook the snapper. When it’s done, the fish will begin to flake and separate a little and the center will still be slightly translucent. Remember, the snapper will continue to cook a little more once you take it off the grill.
Step 7
Spoon the hot carrot purée onto a large warm platter. Scatter the watercress over the purée and arrange the fish on top. Season the fish with a squeeze of lemon juice, and spoon the gingered beets and their vinaigrette over and around the fish.
Carrot Purée
Step 8
Steam the carrots with the cilantro stems about 20 minutes, until tender. When the carrots are almost done, heat a Dutch oven over high heat for 1 minute. Pour in 1/2 cup olive oil, and add the onion. Season with 2 teaspoons salt and 1/4 teaspoon freshly ground black pepper, and cook the onion about 5 minutes, stirring often, until it’s translucent. Add the steamed carrots and cilantro leaves and cook another 8 minutes, stirring and scraping the pan with a wooden spoon, until the carrots are lightly caramelized. Purée the mixture in a food processor until it’s smooth. With the motor running, slowly pour in the remaining 1/4 cup olive oil, and process until the oil is incorporated and the purée is very smooth. Taste for seasoning.
