House Recipes: Florida Snapper
Bring the vibe of the newly opened Miami Pool House home with this fresh fish dish
Saturday 18 February 2022 By Soho House
The opening of Miami Pool House is just around the corner, and this Florida Snapper recipe will give you a taste of what’s to come. With an indoor/ outdoor dining space and a menu inspired by 1960s pool clubs, our newest American outpost is sure to impress.
Getting yourself in the mood by recreating the sun-kissed, sea-breeze vibes of Miami Pool House at home is easy. It all comes down to the quality of the ingredients: fresh snapper and fresh produce equals full-on flavour. We can almost taste the sea breeze.
Tip: don’t be put off by the length of the ingredients list – yes, there is a bit of chopping involved, but it can all be done up to 12 hours in advance and stored in the fridge, which will marry the flavours together even more. Just remember to bring up to room temperature before you serve.
Serves two, generously
680g/ 1.5lb Florida snapper
4 corn tortillas
1 lemon, oven roasted
25g/ 0.88oz butter lettuce (or similar)
25g/ 0.88oz coriander
Tomatillo sauce (makes 85g/ 3oz)
850g/ 30oz tomatillos
40g/ 1.4oz jalapeno peppers
40g/ 1.4oz coriander
40g/ 1.4oz garlic
40g/ 1.4oz white onion
40g/ 1.4oz parsley
1 ½ tbsp extra virgin olive oil
1 tbsp lime juice, freshly squeezed
Piquillo sauce (makes 85g/3 oz)
40g/ 1.4oz piquillo peppers
2-3 cloves garlic
10ml/ 0.39fl oz red wine vinegar
12g/ .04 oz smoked paprika
21g/ .75 oz red onion
680g/ 24oz red onions
5g/ 0.17oz thyme
20g/ 0.75oz sea salt flakes
20g/ 0.75oz granulated sugar
100g/ 3.5oz red beets
350ml/ 12fl oz red wine vinegar
350ml/ 12fl oz water
1. Prep and clean the snapper, removing all bones and cutting it into two large fillets (or ask your fishmonger to prep it for you when you buy).
2. Chop and blend the ingredients of each of the sauces according to preference.
3. Marinate one fillet with piquillo sauce and the other with tomatillo sauce – leave for up to an hour if you have time.
4. Cook the fish skin side down in a hot pan until the skin is nicely crisp, then finish under a hot grill until just cooked through.
5. Put the pickled onions, and the rest of the piquillo and tomatillo sauces into bowls for dipping and sharing.
6. Build your dish on the plate piled high with lettuce leaves and additional sauces or build taco-style using the tortillas. Serve with a side of roasted lemon and some fresh coriander.
For more information about Miami Pool House, click here.