My simple snapper carpaccio recipe, this exquisite dish combines the freshness of New Zealand snapper. The tanginess of pickled onions, the rich grassy flavors of extra virgin olive oil, the zing of lime zest, and the delicate balance of micro salad greens.

To add a unique touch, I have thinly sliced ciabatta and toasted it with a blow torch, infusing it with a fired, earthy taste that perfectly complements the fresh fish.

My friend Jack is a recreational fisherman. I am fortunate enough to be on the receiving end of Jack’s generosity. As he often surprises me with the fruits of his fishing expeditions.

There’s something exceptional about receiving a gift of freshly caught fish that is only hours old. When I receive fresh fish, there is only one way to use it: in a fish carpaccio dish.

Welcome to my culinary journey, where I will guide you through the creation of this remarkable dish. That exudes elegance and tantalizes the senses. My simple snapper carpaccio recipe.

This dish does not involve cooking; just some good solid techniques that I am going to share with you. Expert tips on preparing raw fish, ensuring you get the most out of your carpaccio experience.

From Ocean To Plate Selecting The Perfect Ingredients For Your Snapper Carpaccio Recipe

• 1 Fresh Snapper fillet 120-150g (4.23-5.29oz). Or a whole fresh snapper.
• 1 Whole pickled onion (homemade)
• 3 tbsp Extra virgin olive oil.
• Zest of 1 lime.
• Micro salad greens (arugula, radish, beetroot, or watercress).
• Day old ciabatta bread.
• Sea salt (optional).

How to season food is an art that combines creativity, intuition, and a deep understanding of flavors. That transforms ordinary ingredients into extraordinary culinary masterpieces.

• New Zealand Fresh Snapper — Sourcing the freshest fish is paramount to creating an exceptional snapper carpaccio recipe. New Zealand is renowned for its pristine waters and the abundance of high-quality seafood it offers. With its delicate yet firm flesh, snapper is ideal for this dish with its delicate yet firm flesh. Ensure you select whole fish that is vibrant, with clear eyes and a fresh sea aroma.

• Pickled Onion — Pickled onions are a delightful accompaniment to carpaccio, Adding a burst of tangy flavor. My mother makes the best-pickled onions, which I use. The pickling process enhances their sharpness while imparting a subtle sweetness.
• Extra Virgin Olive Oil — A key component of this dish, extra virgin olive oil brings its distinctive fruity notes and velvety texture. Look for quality locally produced oil with a low acidity level, as it will enhance the overall flavor profile.
• Lime Zest — Lime zest brightens up our snapper carpaccio recipe, adding a refreshing citrus aroma and a subtle tang.

• Micro Salad Greens — These petite, delicate greens add a touch of vibrancy and visual appeal to the dish. Opt for a mix of microgreens, such as arugula, radish, beetroot, or watercress, to provide subtle peppery, earthy notes, and a burst of freshness.
• Thinly Sliced Ciabatta — To elevate the overall experience. I’ve accompanied the carpaccio with thinly sliced ciabatta toasted with a blow torch. This unique preparation method imparts a smoky, fiery flavor to the bread, providing texture and deep contrast to the delicate flavors of the snapper.

Delicate And Divine The Snapper Carpaccio Recipe

Now let’s get into the process of crafting your sensational snapper carpaccio dish. With the essential ingredients at your fingertips, let’s explore the step-by-step method that will transform these ingredients into a remarkably simplistic dish.

1. Pickled Onions — Using a sharp knife, thinly slice the pickled onion. The thinner the sliced onion is, the better.
2. Lime Zest — Place the extra virgin olive oil into a small bowl. Lay the microplane across the bowl and grate just the zest into the olive oil. Make sure to lightly grate the lime as you don’t want any of the bitter white pith making its way into the oil.

3. Ciabatta Fired Toast — Thinly slice the ciabatta and lay the slices onto a plate. Using a blow torch, toast the ciabatta slices until lightly colored. This technique imparts a smoky, fiery, and subtle earthy flavor that will complement your snapper carpaccio recipe.

4. Snapper Carpaccio — Lightly run your fingers over the snapper flesh to remove any scales and check for leftover bones. Place the snapper fillet onto a cutting board, and using a sharp sashimi knife, slice it into even slices.
   • Try cutting the snapper in one slicing motion to prevent the flesh from tearing. Cut the carpaccio into thin slices to a thickness of 1-1.5cm (0.39-0.59 inch).

Arrange the snapper slices on a chilled plate, slightly overlapping each piece. This meticulous arrangement will enhance the visual appeal of the dish.

5. Finally, garnish the snapper carpaccio with a handful of micro salad greens, artfully scattered across the plate. Although these delicate leaves look small, they pack a flavor punch that will provide fresh, peppery notes and a visually appealing touch.

Tips from a Chef Handling And Preparing Raw Fish

Adhering to the highest food safety standards and culinary finesse is crucial when working with raw fish. Here are my expert tips to ensure you handle raw fish with confidence.

1. Source only the freshest fish from reputable suppliers to minimize the risk of foodborne illnesses.
2. Ensure your hands, cutting board, knives, and utensils are clean before handling raw fish.

3. Use a razor-sharp, non-serrated knife to achieve even, precise slices.
4. Keep the fish refrigerated until the moment you are ready to prepare it. This helps maintain its quality and prevents bacterial growth.
5. Always work with a clean workspace and wash your hands thoroughly before and after handling raw fish.

How To Get The Most Out Of Your Snapper Carpaccio

To truly savor the essence of snapper carpaccio, keep the following recommendations in mind. I have used these methods repeatedly to get the most out of this amazing, supremely fresh ingredient.

1. Serve the carpaccio immediately after preparation to retain its freshness and prevent any loss of flavor.
2. Pair our snapper carpaccio recipe with a crisp, chilled white wine, such as Sauvignon Blanc, Chardonnay, or Pinot Gris. These will complement the delicate flavors of the snapper and enhance the overall dining experience.
3. Experiment with additional flavor notes, such as capers, for an intense savory flavor. Shaved parmesan cheese for an umami hit or thinly sliced fresh English radish for a crunchy texture and peppery taste.
4. Consider serving fish carpaccio as an elegant appetizer or as part of a sophisticated seafood-tasting menu, allowing its refined qualities to shine. You can also serve the snapper carpaccio recipe with a side of fresh sautéed asparagus or roasted baby carrots.

My simple snapper carpaccio fish recipe is a testament to the elegance and artistry of fine dining. It combines the freshness of New Zealand snapper, tangy pickled onions, buttery extra virgin olive oil, refreshing lime zest, and micro salad greens. Combined with the unique touch of blow-torched ciabatta.

This snapper recipe delivers a journey of flavors and textures that will bring your senses to life. With the provided professional tips on handling raw fish and recommendations for an enhanced dining experience. You are well-equipped to create a truly memorable snapper carpaccio recipe that will leave your guests in awe.

How Do I Choose Fresh Snapper For Snapper Carpaccio?

Look for fresh, quality snapper fillets. The flesh should be firm, translucent, and have a mild, clean scent. Purchase from a reputable fishmonger that has access to fish from day boats. Or even better, go fishing yourself or know a recreational fisherman to get the freshest snapper fillets.

Is Snapper Carpaccio Safe To Consume Raw?

Sourcing quality, exceptionally fresh sushi-grade snapper, and following food-safe, appropriate handling and storage guidelines. It is crucial to source fish from reliable suppliers or recreational fishermen to guarantee its freshness and suitability for raw consumption.

Can I Marinate The Snapper Before Serving?

Marinating snapper carpaccio is not traditional. The goal is to enjoy the fish’s pure, fresh flavor. However, a brief drizzle of olive oil, lemon, or lime juice just before serving adds a subtle layer of flavor.

Cooking Is A Science And A Skill

Cooking is a science and a skill that requires a deep understanding of both the technical and creative aspects. Cooking is also a matter of precise measurements and ratios.

For example, baking is particularly sensitive to accurate measurements and temperatures. A slight deviation in the amount of an ingredient or cooking degrees can result in a completely different outcome. So, to help you here is a handy little unit converter tool for cooking without guesswork.

My Simple Snapper Carpaccio Recipe A Taste Of Pure Elegance

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PREP TIME: | 10 minutes mins

TOTAL TIME: | 10 minutes mins

SERVINGS: | 2 people

AUTHOR: | Shannon The Helpful Chef

PIN PRINT RECIPE

DESCRIPTION

DISH SUMMARY

My deliciously simple snapper carpaccio recipe. A fusion of flavors featuring fresh snapper, aromatic lime zest, with a smoky blow-torched ciabatta twist.

Equipment

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  Cookware
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  Kitchen Gadgets
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  Kitchen Knives

Ingredients

1x2x3x

US CUSTOMARYMETRIC

• ▢ 150 g Snapper fillets freshest quality
• ▢ 1 Pickled onion
• ▢ 3 tbsp Olive oil extra virgin
• ▢ 1 Lime zest only
• ▢ Ciabatta bread day old
• ▢ Microgreens

Instructions

SHOWHIDE

• Pickled Onions – Using a sharp knife, thinly slice the pickled onion. The thinner the sliced onion is, the better.
  
• Lime Zest – Place the extra virgin olive oil into a small bowl. Lay the Microplane across the bowl and grate just the zest into the olive oil. Make sure to lightly grate the lime as you don’t want any of the bitter pith making its way into the oil.
  
• Ciabatta Fired Toast – Next, thinly slice the ciabatta and lay the slices onto a plate. Using a blow torch toast the ciabatta slices until they are lightly colored. This technique imparts a smoky, fiery, and subtle earthy flavor that will complement your snapper carpaccio recipe.
  
• Snapper Carpaccio – Remove any scales and check for any leftover bones by lightly running your fingers over the snapper flesh. Place the snapper fillet onto a cutting board, using a sharp sashimi knife slice the snapper into even slices.

  Try and cut the snapper in one slicing motion to prevent the flesh from tearing. Cut the carpaccio slices into 1-1.5cm (0.39-0.59 inch) thick.
  
• Arrange the snapper slices on a chilled plate, slightly overlapping each piece. This meticulous arrangement will enhance the visual appeal of the dish.

  Finally, garnish the snapper carpaccio with a handful of micro salad greens, artfully scattered across the plate. Their delicate leaves look small, however, they pack a flavor punch that will provide fresh, peppery notes along with a visually appealing touch.
  

Chef Tips

• Lime Zest – Use a microplane grater to finely zest the lime. Being careful to only remove the vibrant green outer layer, as the white pith can impart bitterness.
• Purchasing Fish – If purchasing whole snapper buy from a dedicated fishmonger and have them fillet it for you. Look for fish with clear eyes that doesn’t have a strong fishy smell.

Handling And Preparing Raw Fish

When working with raw fish, it’s crucial to adhere to the highest standards of food safety and culinary finesse. Here are my expert tips to ensure you handle raw fish with confidence.

1. Source only the freshest fish from reputable suppliers to minimize the risk of foodborne illnesses.
2. Ensure your hands, cutting board, knives, and utensils are meticulously clean before handling raw fish.
3. Use a razor-sharp, non-serrated knife to achieve even, precise slices.
4. Keep the fish refrigerated until the moment you are ready to prepare it. This helps maintain its quality and prevents bacterial growth.
5. Always work with a clean workspace and wash your hands thoroughly before and after handling raw fish.

How To Get The Most Out Of Your Snapper Carpaccio

To truly savor the essence of snapper carpaccio, keep the following recommendations in mind. These are methods I have used time and time again to get the most out of this amazing supremely fresh ingredient.

1. Serve the carpaccio immediately after preparation to retain its freshness and prevent any loss of flavor.
2. Pair our snapper carpaccio recipe with a crisp, chilled white wine. Varietals like Sauvignon Blanc, Chardonnay, or Pinot Gristo. These will complement the delicate flavors of the snapper and enhance the overall dining experience.
3. Experiment with additional flavor notes, such as capers for an intense savory flavor. Shaved parmesan cheese for an umami hit, or thinly sliced fresh English radish for a crunchy texture and peppery taste.
4. Consider serving the snapper carpaccio as an elegant appetizer or as part of a sophisticated seafood-tasting menu, allowing its refined qualities to shine. Or serve the snapper carpaccio recipe with a side of fresh sautéed asparagus or roasted baby carrots.

Nutrition

Serving>2serves | Calories>108kcal | Carbohydrates>5g | Protein>16g | Fat>3g | Saturated Fat>0.5g | Polyunsaturated Fat>1g | Monounsaturated Fat>2g | Cholesterol>28mg | Sodium>236mg | Potassium>374mg | Fiber>2g | Sugar>1g | Vitamin A>144IU | Vitamin C>12mg | Calcium>45mg | Iron>0.4mg

COURSE:

Appetizer

CUISINE:

New Zealand

KEYWORD:

Carpaccio

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Microgreens

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Snapper

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