I can’t cook. I don’t state this mildly or even humbly, I seriously can’t cook. We eat out a lot. A lot.
The closest thing I’ve made to an actual meal might be grilled cheese — and I’m not exaggerating. And while my partner Mathew is a Food Network junkie, I hate to have him cook for me every day, so we end up eating out quite a bit. But just because I don’t cook, doesn’t mean I don’t love to eat.
I have particular and wide tastes. I can’t stand cheap, generic food. Instead, I live for a spicy, exotic meal, a fantastically prepared seafood dish, a gooey handmade pasta or…an flakey wrap. And the only place on the islands to find any or all of the above, is Captiva House restaurant at ‘Tween Waters Inn.
The island snapper wrap isn’t just any ‘ole wrap. The name sounds casual, but once you sink your teeth into delicately cooked asparagus, savory crimini mushrooms, perfectly roasted peppers and face-melting snapper, all wrapped in a flakey filo dough, you’ll basically be living in elegant ecstasy for the next hour. Oh! And I forgot to mention this dish comes with pesto cream and goat cheese polenta all drizzled with aged balsamic glaze. When I die, you can drizzle me with all of the above.
So what good would being an INNSIDER be, if I couldn’t get the super secret “innsider” recipe for the snapper wrap, and share it with you?! After a little begging and pleading, the amazing Jason Miller, Executive Chef and Food and Beverage Director at ‘Tween Waters Inn, was kind enough to share the recipe. So grab your apron and your best Emeril Lagasse (as he is a Florida native) mindset, and I’ll grab my wine so I can watch, and get cooking! Here are the deets:
1/6 One roasted red pepper, chopped
1 oz Red snapper
½ Stalk of asparagus
2 oz Sliced crimini mushrooms
A spoonful of pesto cream
2 Cups water
2 Cups milk
1 Cup medium polenta
1 Package of goat cheese
Preheat oven to 350 degrees.
Begin with the Snapper:
1. Cut each snapper fillet in half crosswise. Season per taste.
2. Heat oil in a large pan over medium-high heat until hot. Place snapper skin sides down, in skillet. Make certain to press on snapper with a spatula for occasionally to prevent curling. Cook until golden brown, about 5 minutes. Flip, and cook until opaque throughout, 2 to 3 minutes more.
Prepare the vegatables:
1. Chop red pepper and roast sauce pan until beginning to soften. Use only 1/6 of full red pepper.
2. Sautee asparagus until “crunch” is gone. Chop into small pieces.
3. Chop crimini mushrooms and sauté until soft.
Combining the veggies and snapper:
1. Combine the snapper with roasted vegetables, and roll in one filo dough slice.
2. Place on nonstick baking sheet in oven. Cook for 25 minutes, or until filo dough is flakey.
While baking the wrap, prepare polenta:
1. In medium pot with high sides combine the water, milk and bring to a boil over high heat.
2. Reduce the heat to low and slowly pour in the polenta while whisking constantly.
3. Cook the mixture for at least 5 minutes, stirring with a wooden spoon until thickened and cooked.
4. Stir in goat cheese until thoroughly mixed.
1. Places pesto cream on plate, followed by a few spoonfuls of goat cheese polenta.
2. Bias cut snapper wrap and place on polenta.
3. Drizzle balsamic glaze over the top and garnish with micro pea shoots.