Olive Oil Poached Snapper

  • 4 medium snapper filets
  • 1 teaspoon kosher salt
  • 2 teaspoons chopped dill
  • 1 teaspoon ground black pepper
  • 1 teaspoon chopped seasoning pepper
  • Juice of 1 whole lemon
  • 3 teaspoons olive oil
  • 2 cups extra virgin olive oil

Goat cheese stuffed eggplant

  • 1 eggplant, 1 pound or medium size
  • 2 teaspoons salt
  • ½ teaspoon turmeric
  • 1 cup water

Goat cheese filling

  • 3 tablespoons pine nuts
  • ½ cup goat cheese
  • ¼ cup chopped parsley
  • 3 medium sized tomatoes, chopped
  • ½ medium sized onion, chopped
  • 3 teaspoons extra virgin olive oil
  • 1 teaspoon ground black pepper
  • 3 cardamom seeds

Pineapple beurre blanc

  • 1 cup pineapple juice
  • 2 tablespoons butter
  • 1 teaspoon malt vinegar
  • 1 cup heavy cream
  • Pinch of salt

Set aside the 2 cups of extra virgin oil and combine all the remaining ingredients together in a bowl.
Allow the filets to marinate for about 30 minutes.
In a saucepan heat the extra virgin olive oil to medium and poach the snapper filets for about 15 minutes.

Goat cheese stuffed eggplant

Cut the eggplant in half lengthwise and hollow out the center. Sprinkle 1 teaspoon salt on the
eggplant and let it sit for 30 minutes. Rinse with the turmeric and 1 teaspoon salt in the water.
This will help retain the color of the eggplant.

Goat cheese filling

Preheat oven to 350 F. Heat the olive oil in a skillet on medium and stir in the pine nuts,
cooking until golden brown. Add parsley, tomatoes, onions, black pepper and cardamom seeds.
Cook until tender. Set aside to cool for 8-10 minutes.
Fold the goat cheese into the cooled mixture and then stuff the filling into the hollowed eggplant.

Pineapple beurre blanc

Reduce pineapple juice by half on medium heat in a saucepan. Add the butter and, when melted, whisk in the cream and malt vinegar until the sauce is thick. Add salt to taste. Set aside until ready for serving.
Plate the filets and eggplant, pour the pineapple beurre blanc over the fish, and enjoy!