Fennel & Garlic Scape Crusted Snapper
Many are unfamiliar with garlic scapes, I certainly was. They are the subtle flowers and stalks of young garlic, nicknamed serpent garlic for their curling shape. They are usually cut and discarded and appear two or so years before the garlic bulbs fully mature and can be harvested. They have a subtle flavor with a hint of onion and make a lovely rub without the sticky texture and more aggressive spice of mature garlic. When paired with the grassing, light flavor of parsley and the anise sent of fennel the combination is delicious and fresh.
Fennel & Garlic Scape
Crusted Snapper (serves 3)
Heads of 6 garlic scapes, chopped
1 tbsp fennel seeds
1 large handful parsley
1 tbsp olive oil
sea salt and pepper to taste
1 lb snapper
With a mortal and pestle, crush the garlic scapes, fennel seeds and parsley. Add the olive oil and salt, this will allow the ingredients to break down more easily into a paste. When the ingredients are soft and fragrant add pepper to taste. Lightly brush the snapper filet with olive oil and then coat with salt and pepper. With your hands, rub the garlic paste on the flesh of the filet. In an oven heated to 400F, cook the snapper for 15 minutes. Turn the oven up to a high broil and cook for another five minutes, allowing the rub to crisp and brown. Serve immediately.