How to Make Chef Jesse Brune's Peppered Red Snapper Entree
Le Cordon Bleu-trained Chef Jesse Brune is a Los Angeles-based lifestyle transformation coach and foodie who has appeared on Bravo's Workout, Food Network's Private Chefs of Beverly Hills, and most recently offered his expertise on Home Made Simple on the Oprah Winfrey Network. Here, Chef Jesse will provide easy, celeb-inspired dishes that anyone can prepare at home.
"Rihanna is totally on fire this year, and since she has given me so many opportunities to shake my ass on the dance floor, I thought I would pay tribute by creating an entree featuring a popular dish from her native country, Barbados," Chef Jesse says of his decision to highlight his Red Snapper entree for Us Weekly.
"This entree features a peppered red snapper on a bed of roasted red pepper hummus, and served with a side of chilled strawberry soup. Though hummus is famously Mediterranean, I figured a little infusion represents Rihanna well. Spicy and sweet combine for a healthy balanced meal that features an array of different textures and flavors," he tells Us.
PAN SEARED RED SNAPPER (serves 2)
12 oz Fresh Red Snapper - bones out and halved
1 tsp coconut oil (or olive oil)
1 TBSP black pepper
2 tsp sea salt
2 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp ground clove
Preheat oven to 300 degrees. In a small bowl, thoroughly mix the seasoning blend. Massage the coconut oil into the meat of the fish. Place one side of the snapper into the seasoning blend and completely coat the surface of the fish. Place a small skillet over high heat to pre-heat the skillet. When the skillet is hot, place the seasoned side of the snapper onto the skillet and sear for 1-1/2 minutes. Remove the fish from the skillet and place, seasoned-side facing up, into an oven safe pan that is lined with parchment paper. Place pan in oven and cook for about 6-8 minutes. You can tell the fish is cooked by gently pressing the topside of the fish with the end of a small knife, if the fish bounces back; it's good to go. Remove fish from oven and serve hot.
ROAST RED PEPPER HUMMUS (serves 6)
1 can of organic (preferably) garbanzo beans, drain half of the liquid from can, keep the other half in the can
2 cloves of peeled garlic, smashed
1/2 shallot, chopped
1/4 cup of sesame seeds
1/4 cup of olive oil
1/4cup roasted red peppers
1/8 cup spring water
1 TBSP fresh squeezed lemon juice
sea salt, to taste (optional: ground black pepper to taste)
Place all the ingredients in a blender, and mix at a slow speed. Blend until a smooth texture is achieved. If the ingredients are not blending well, add a little more olive oil to the blender. After desired texture is achieved, season the hummus w/ salt and pepper until desired flavor is achieved.
CHILLED STRAWBERRY SOUP (serves 6)
1 cup fresh strawberries
2 cups of sparkling water, plain
2 tsp ground black pepper
1 tsp sea salt
2 tsp raw honey (regular honey OK)
1 TBSP lemon juice
Place everything in a blender and add a few ice cubes, then mix at a high speed for about 90 seconds. Taste soup and add a little more water if you need to smooth the consistency. Add extra amounts of the ingredients until the desired flavor is achieved. Store in refrigerator until ready to serve. Serve chilled.