Crispy Snapper with Pulled Pork and Citrus Grits

Share

 

by Richard Blais, adapted from BravoTV.com

This was the winning recipe from episode 11 of Top Chef: All Stars. Created by Richard Blais, it is a delicious spin on snapper which you can create in your own kitchen! Instead of grits, you can use polenta.

Ingredients
1 whole snapper, cut into large pieces
500g pork shoulder
2 litres chicken stock
1 box yellow grits (or polenta)
1 litre milk
1/2 cup Pecorino cheese, grated
1/4 cup lime zest
1/4 cup lemon zest
250g butter

Method
1. Boil 1 litre of the chicken stock and milk together and whisk in the polenta until cooked and porridge-like in consistency.
2. Finish by sprinkling in the cheese, adding butter and the citrus zest and stir well.
3. Season the snapper pieces with salt and pepper and sauté in large pan with a little oil until cooked through.
4. Season the pork shoulder with salt and pepper and place under the grill until brown on all sides.
5. Then place in a pressure cooker with the rest of the chicken stock and cook for 1 hour.
6. Serve a large dollop of polenta/grits in a dish, shred the pork shoulder and pile some on top, and finally place a few pieces of snapper.