Ferrucci Ristorante,
“We have a fish of the day, but it’s usually Snapper Piccata because that is what people want the most,” said owner and chef Mike Ferrucci.
Gulf recreational red snapper season is open through July 14 in Gulf state waters, but Ferrucci gets his fresh fish daily from Tarpon Dock Seafood Market,
A native of Southern Italy, Mike Ferrucci was enjoying fresh snapper long before moving to the
“It’s due to the water itself and what the animals feed on,” he said. “Both are good, but I grew up on the flavors of the
The saltiness of the Snapper Piccata recipe with lemon and capers complements the fish from both waters.
“I use extra virgin olive oil, only enough to cover the bottom of the pan,” Ferrucci said. “Some people don’t use it because it is tricky. It has a low boiling point, so you don’t want it on a full blast burner, but it has a much better flavor. When the fish is completely cooked, add a little butter to the sauce, then pour on the fish and top with fresh basil.”
Ferrucci also has served Grouper al Cartoccio — “grouper dropped in a foil pouch with basil, white wine, olive oil and garlic.”
John Certo II, owner of Andy’s Flour Power Cafe & Bakery in Panama City Beach, grew up in an Italian family in New York, but he usually turns to a Spanish influenced recipe for fish — Fish Veracruz.
“We put the fish and lime in tin foil. It’s a really simple recipe we make at home once a week. We love it — simple and delicious,” Certo said.
The recipe can be made with red snapper or grouper, another
“We are slammed. We have so much fish coming in right now,” said Sean Lyon, co-owner of Uncle Ernie’s Bayfront Grill,
Richard Stewart, retired chairman of the Business and Technology Departments at Gulf Coast State College, supervised the college’s award-winning culinary program. His recipe for Cedar-planked Salmon can be made with any firm-fleshed fish, such as grouper.
“These planks have been soaked in water, so I don’t catch on fire — 30 minutes or over an hour and you can do it overnight,” Stewart said during a recent cooking demonstration at Somethin’s Cookin’,
Thin cedar planks can be purchased from area stores, or Stewart said, “have them made for you at a home supply store. Make sure they are untreated wood. If you decided to have them made you will need to submerge them in water and soak for several days changing water as it gets tannic, when it is clear I then soak the boards in Chardonnay and then freeze.”
He seasons the fish with Capt. Anderson’s House Seasoning.
“It’s the best seasoning I’ve ever found,” Stewart said. “I probably give 10 to 15 of these (bottles) away every Christmas.”
CEDAR-PLANKED SALMON
Salmon or any firm-fleshed fish
Cedar planks
Chardonnay
Extra Virgin Olive Oil
Capt. Anderson’s House Seasoning
Lemon slices
Chopped red onion
Soak planks for at least 30 minutes in Chardonnay or water.
When ready to cook, cover the board in Extra Virgin Olive Oil and then cover the fish with olive oil and sprinkle Capt. Anderson’s House Seasoning on top of the filet.
If you are cooking on the grill or in the oven, cook at 350 degrees for 24 minutes. Cook the fish to 125 degrees and then let it rest for 5 minutes covered with foil.
Garnish with lemon slices and some chopped red onion. You can cook skin side down or skinless, however your filet was cleaned.
Source: Richard Stewart, retired chairman of the Business and Technology Departments at Gulf Coast State College
SNAPPER PICCATA
Fresh snapper filet
1 tablespoon flour
Extra virgin olive oil
1 tablespoon capers
Juice of 1 lemon
Splash white wine
½ cup clam juice
Salt and pepper to taste
1 tablespoon butter
1 tablespoon julienne basil
Lightly flour snapper, then brown snapper in olive oil.
Add a splash of wine, let it evaporate, then add lemon juice and capers.
Add clam juice and simmer till cooked through.
Salt and pepper to taste; finish with butter, pour sauce over snapper and top with fresh basil.
Source: Mike Ferrucci, Ferrucci Ristorante