Green snapper
The chefs at Guyutes have whipped up a quick fish meal with an infused herb sauce to shepherd in the spring.
By Matt Dinger
It’s officially spring in Oklahoma and can go from freezing cold to blazing hot overnight, so a nutritious but light meal can help your body adjust to the temperature shifts.
Each month, the chefs at Guyutes — Jarrod Friedel and Matt Pryor — team up with Oklahoma Gazette for an infused recipe off the beaten path.
This month, they tackle a red snapper filet with an herb sauce.
“Any fish market probably will have a good, nice red snapper,” Pryor said. “First thing you want to do is score it so when we go in to sear the skin, we're going to get it as crispy as possible … The reason why we're gonna start skin side down is, we want that to get just charred almost like a chip. It’ll shrink a little bit.”
Use a nonstick or cast iron skillet to cook the fish, as you don’t want the snapper to stick, Pryor said. Also, keep the filet frozen until you’re ready to put it directly into the extremely hot pan.
“Cold to very hot very quick. You're basically shocking the skin in the fish at the same time,” Pryor said.
The sauce itself is incredibly simple and should be put on the plate before laying the cooked fish on top and then spooning the remaining sauce over it before serving.
Infused oil (no strain method)
2 cup olive oil
14 grams decarbed marijuana
Directions
- Add water to a saucepan and heat it to 140-160 degrees Fahrenheit using a thermometer
- Add 2 cups of oil to a mason jar.
- Place the top of the mason jar lid at the bottom of the saucepan for a double boil setup.
- Place 14 grams of decarbed cannabis into a cheesecloth sachet and tie it off with butcher string.
- Place the sachet in the oil and the jar into the saucepan.
- After 30 minutes, add the peppers to the oil.
- Let the entire batch steep for 90-120 minutes, making sure the heat does not exceed 200 degrees Fahrenheit.
- Carefully remove the sachet from the oil. Do not squeeze it. Discard the sachet.
- Store the oil in the refrigerator.
Red snapper with an infused herb sauce
2 filets of skin-on red snapper
5 tablespoons infused olive oil
1 heaping tablespoon capers
1 tablespoon olive oil
1/3 cup fresh basil
1/3 cup fresh dill
1/3 cup fresh parsley
1 lemon
2 anchovy filets
1 clove garlic
Directions
- Chop capers, basil, parsley and dill. Add to mixing bowl with 5 tablespoons of infused olive oil. Juice lemon and add to bowl.
- Thinly slice garlic and anchovies, then mash together with the side of a chef’s knife until it forms a paste. Add to bowl and stir well. Taste and add salt and pepper then set aside.
- Salt both sides of red snapper. Add a tablespoon of olive oil to a non-stick pan. Add fish to pan skin side down. Heat pan to medium heat and add more oil if necessary. Let fish cook skin side down for 8 to 10 minutes until the skin is crispy, flip and cook for an additional 2 minutes.
- Spoon sauce on a plate and add fish skin side up, spoon remaining sauce on top of fish.
Dosage information
14g x 24.48 percent
14g x 244.8 milligrams (converted to decimal)
3427.2 x .088 (decarbing loss)
301.59 x .80 (loss in infusion process)
241.27 divided by 32 tablespoons
7.53 milligrams per tablespoon
7.53 x 5 tablespoons
37.65 divided by two servings
18.82 milligrams per serving
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