Red Snapper with Baby Potatoes, Wild Mushroom and Artichoke Ragout with Vierge Sauce

 It was a beautiful day today and let me be Frank (or Sally), we haven't had a lot of these nice weather days. I mean it is April, I get it, April is that month that can be very hit or miss. I just fully expect that by April there should be no signs of nights below freezing. But not today and not tonight, we are embracing all that is spring today.

Really though, finally, FINALLY...some warm weather. I don't expect it to be in the 60's from here on out but I will appreciate and be thankful for these days I can spend outside. There is nothing better than spending that first really warm day outside after the bitterness of winter. 

So let's pull out the light jackets and play in the garden today. Let's talk the dogs for a walk and make a pitcher of sun tea. Let's open all the windows and fix dinner tonight. 

Red Snapper with Baby Potatoes, Wild Mushroom and Artichoke Ragout with Vierge Sauce
Recipe Adapted from Chef Rice

Ingredients:
4 (7-ounce) snapper fillets, skin on, scaled
3 tablespoons extra-virgin olive oil

Ragout:
3 tablespoons extra-virgin olive oil
12 small baby potatoes
1 small Spanish onion, chopped
1 can medium artichoke hearts, halved
1 ½ cups mixed wild mushrooms
1/2 cup chicken stock
Salt and freshly ground black pepper

Sauce Vierge:
2 lemons
3 cloves garlic, chopped
5-6 compari tomatoes, seeded, and diced small
1/2 cup parsley leaves
2 tablespoons extra-virgin olive oil
Salt and pepper

For the Fish:
Season the snapper with salt and pepper. Pour about 3 tablespoons of oil in a medium saute pan over medium-high heat. When the pan is hot, but not smoking, place snapper into the pan skin side down, and then press down on the filets so it does not curl up and completely browns the skins. Now turn down the heat to about medium and DO NOT touch the fish. The skin will become crispy and release from the pan. Cook for about 4 minutes on the skin side, then turn over, and cook for about 2 more minutes or just until done. Keep warm.

For the Ragout:
Heat 2 tablespoons of oil in a large sauté pan over medium-high heat. Once the oil is hot but not smoking, add the potatoes and onions. Saute them until they start to brown a little, approximately 5-6 minutes. Add the artichokes and mushrooms and cook another 2 minutes. Season with salt and pepper and then add the chicken stock to the pan. Cook until the potatoes are tender. Before plating drizzle remaining tablespoon of olive oil into the ragout. Serve warm.

For the Sauce Vierge:
Cut the lemons in half. Squeeze juice from 3 halves of the lemons into a bowl, removing any seeds that may fall into the bowl. Slice the remaining half of lemon into thin slices, and place them in the bowl. Add the garlic, tomatoes, and parsley to the bowl. Add 2 tablespoons of olive oil and season with salt and pepper, to taste. Stir to combine.

Spoon the ragout into deep plates or shallow bowls. Top the ragout with the fish, crispy skin side up. Drizzle the sauce on top of the fish and serve immediately.