The first female professional chef in the U.S. to come out of Puerto Rico, Carmen Gonzalez conquered the Miami scene with her award-winning Carmen the Restaurant, recognized for its savory modern Puerto Rican cuisine like whole fish in island mojito sauce or grouper croquettes with screaming mango relish. After 17 years, she’s returning to the Big Apple to serve as executive chef of the newly revamped Lucy of Gramercy, developing menus to reflect her innovative “New American cuisine with Puerto Rican flair” characterized by Latin spices and rich tropical flavors.

Adapted by VIVmag from a recipe by Gonzalez, this dish is one of her personal favorites.

Pan-Seared Snapper Fillet Over White-Water Clams and Chorizo Stew

Serves 1

INGREDIENTS:

2  tablespoons extra-virgin olive oil, divided
1/4  cup thinly sliced leeks
6  fresh white-water clams (Florida farm-raised)
3  1 1/2-inch slices Spanish chorizo
1  clove garlic, thinly sliced
2  fingerling potatoes, steamed
1/4  red tomato, julienned
6  ounces white wine
1  tablespoon cilantro leaves
6  ounces fish stock
5  ounces red snapper fillet
1/2  tablespoon Plugrá (higher-fat) butter
2  chive sprigs

FOR THE STEW:

1. Heat 1 tablespoon of olive oil in sauté pan over medium heat; add leeks, clams, chorizo and garlic. Cook for 2 minutes.
2. Add potatoes and tomato, then wine, and stir to deglaze pan.
3. Add cilantro leaves and fish stock. Cover, reduce heat and cook until clams open.

FOR THE FISH:

1. Preheat oven to 350° F.
2. Heat remaining olive oil in cast-iron skillet over medium heat. Sauté snapper, cooking skin side down, for 3–4 minutes.
3. Flip fish over, place in ovenproof dish and bake for 3–4 minutes.
4. Meanwhile, uncover stew and add Plugrá butter.

TO SERVE:

Place clams around sides of a wide, shallow bowl, and mound potatoes and chorizo in center. Place cooked fish, skin side up, on top of potatoes, and cover with remaining stew mixture. Garnish with chive sprigs; serve immediately.

Tags: Clams, dinner, Stew