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Scarlet Snapper Ragout


  • 2-3 Scarlet Snapper Filets

  • 1 Garlic Bulb

  • 8-10 Metropolitan Market Kalamatta Olives

  • 40z Olive Oil

  • 1-2 Metropolitan Market Idaho Potatoes Diced

  • Taste Salt and Pepper

  • 4TBS Chopped Fresh Herbs Parsley, Thyme, Rosemary

  • ½ Metopolitan Market Tomato Medley sliced in 1/2

  • 1½Cup White Wine

  • 1 More than Gourmet Seafood Stock

  • ½ Onion Diced

  • 2Stalk Celery Diced

  • 2 Carrots Diced

  • 4oz Spinach


Preheated 375*F Oven

Cut the top off the garlic bulb, place on a sheet of foil drizzle with olive oil and salt and pepper. Roast for 1 hour. Remove form oven and once cooled squeeze out the garlic.

In casserole style dish, heat with olive oil over medium heat, add the potatoes and cook until tender about 10 minutes. Add the onions, celery, carrots and cook for about 3-4 minutes. Season with salt and pepper add the seafood stock, white wine, snapper fillets and sprinkle around the olives, tomatoes, herbs and season with salt and pepper. Cover with foil or a lid and cook for 15 minutes in the oven. Remove from oven and place on stove top, remove the lid and simmer the liquid down to about half and serve.

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