Pan Seared Red Snapper
Boris Seymore (BDS Catering | Georgia Mae's), Keyon Hammond (Get Plated Catering and Events)
Chefs Boris Seymore (BDS Catering) and Keyon Hammond (Get Plated) showcased Southern comfort food during Art of Catering Food's Lunch & Learn.
Photo courtesy Dana Gibbons Photography/Ivan Pieda Photography/AGNYC Productions Inc.
YIELD
300 servings
SNAPPER INGREDIENTS
75 lbs red snapper fillets
60 lbs beef brisket
2 cups Kosher salt
1 cup black pepper (ground)
1 lb fresh parsley (for garnish)
1 lb microgreens (for optional garnish)
1 gal olive oil (for roasting potatoes and searing fish)
FINGERLING POTATOES INGREDIENTS
90 lbs fingerling potatoes
1 cup smoked chili powder
1 cup paprika (smoked)
1 lbs garlic (minced)
8 lbs butter
SORGHUM BARBECUE SAUCE INGREDIENTS
1½ gal sorghum syrup
1 gal barbecue sauce
METHOD
1. Red snapper: Portion and sear each filet to golden brown.
2. Fingerling potatoes: Roast with olive oil, garlic, and smoked chili butter.
3. Burnt Ends: Cook brisket, dice, and glaze with sorghum barbecue sauce.
4. Assembly: Plate potatoes, top with snapper, add burnt ends, and finish with salsa and garnish.
WATERMELON CORN SALSA INGREDIENTS
37½ cups (25 lbs) watermelon, diced (about 5–6 ea large watermelons)
18¾ cups cucumber, diced (about 20 ea large cucumbers)
18¾ cups bell peppers, diced (any combination of colors; about 25–30 ea large peppers)
4.7 cups (5 lbs) red onion/scallions, diced (about 10 ea medium onions/scallions)
12½ cups (1 lb) cilantro/parsley, chopped (about 6–7 large bunches)
2½ cups (2 lbs) jalapeños, diced (or 1¼ cups jalapeño EVOO)
18¾ cups (15 lbs) corn kernels (fresh or frozen)
1¼ cup lime/lemon balsamic
1¼ cup lime/lemon juice
1¼ cup lime/lemon EVOO
1½ T salt
¾ T black pepper
METHOD
1. Prepare the ingredients: Dice the watermelon, cucumber, bell peppers, and onions/scallions into small, uniform pieces. Grill, boil, or thaw the corn; if using fresh ears, cut the kernels off the cobs. Chop the cilantro or parsley finely.
2. Mix the salsa: In a large bowl, combine the watermelon, cucumber, bell peppers, onions/scallions, cilantro, and corn.
3. Make the dressing (optional): In a separate bowl, whisk together lime/lemon balsamic, lime/lemon juice, lime/lemon EVOO, and jalapeño EVOO (or fresh jalapeños). Add salt and black pepper, mixing well.
4. Combine and chill: Pour the dressing over the salsa mixture and toss until evenly coated. Cover and refrigerate for at least 1 hour.
5. Portion for serving. Divide the salsa into 300 small portions (approximately ⅓ cup per serving); use a small spoon or scoop to ensure consistency.
Get the full recipe book (it's free)
Simply click the button below to instantly access the full collection of 20 FREE recipes prepared on-site by our chefs at AOCF 2025.
Happy cooking!