Description
Dave Boucher, General Manager, Brenneckeâs Beach Boiler, Kauai, HI
Ingredients
- 4 (2-oz.) fillets fresh snapper
- Salt and pepper, to taste
- 3 tsp. olive oil
- 1 oz. arugula
- 1 shallot, minced
- 1 oz. pancetta, minced
- 1 clove garlic, minced
- 1 chive, minced
- 12 oz. cooked navy beans
- 12 oz. cooked black beans
- 4 oz. lightly seasoned tomato sauce
- 1 tsp. fresh parsley, finely chopped
- 1/2 teaspoon lemon zest
- 1 set Athens® Ready-To-Go Phyllo Doughô, thawed
- 1 black truffle, thinly sliced
- Olive oil, to brush
- 1 small artichoke, cooked, quartered for garnish
Directions
Season fillet with salt and pepper to taste. Heat oil in medium saute pan, sear for 1 minute on each side, remove from pan. Saute arugula and shallots lightly in same pan. Add pancetta and brown. Drain fat and saute garlic, chive, navy beans, black beans, and 2 oz. of the tomato sauce for 5-10 minutes. Stir in parsley and lemon zest. Salt and pepper to taste.
Cut Athens® Ready-To-Go Phyllo Dough widthwise into four strips. Place fillet at one end of Phyllo, top with truffles and arugula mixture and roll like a burrito. Repeat 3 more times. Score each burrito into 3 equal sections, brush with olive oil to seal. Bake in preheated 350°F oven for 15-20 minutes until golden brown. Slice burritos and arrange on top of beans. Garnish with remaining tomato sauce and artichoke.
