SilverChefs and Ben Bayly Cook Roasted Snapper and Smoked Baba Ganoush

red snapper

🥗Healthier: tilapia

💰Cheaper: catfish

Tilapia is lower in cost while still providing a flaky texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a more economical option for roasting.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs can provide flavor at a lower cost.

white wine

🥗Healthier: chicken broth

💰Cheaper: water with lemon juice

Chicken broth adds flavor without the cost of wine.

Prepare the eggplant by burning the skin over a gas flame, turning it continuously until it smokes.

Cut the fins off the red snapper, making a cut straight down along the back.

Use scissors to finish cutting through the fish's belly.

Remove the skin from the fish, keeping the knife flat against the board.

Wash the fish in ice water to ensure cleanliness and chill it before cooking.

Pat the fish dry to help achieve caramelization when cooking.

Slice garlic and add it to the eggplant mixture.

Warm spices in oil to develop their aromas before adding to the eggplant.

Scoop out the cooked flesh of the eggplant and mix it with chickpeas and tahini to create a salad.

Add chopped chives, parsley, salt, and pepper to the eggplant salad for flavor.

Drizzle lemon juice into the eggplant mixture for acidity.

Cook the fish skin-side down first in a pan with olive oil, seasoning it with salt.

Control the heat to avoid excessive smoke while cooking the fish.

Prepare a salad with carrots, chives, and lettuce, adding a simple vinaigrette.

Melt butter in the pan and add garlic to flavor it, then use it to baste the fish.

Add capers to the pan for balance and flavor while basting the fish.

Plate the fish with the eggplant salad and drizzle the basting butter around the plate.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens