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Red snapper with nasturtium-flower butter

October 8, 2008

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Serves 6

Chef Edward Tuson of Sooke Harbour House uses Red Bandit rockfish, which is caught around Vancouver Island. A good substitute for the rockfish is red snapper, here baked with a paste of nasturtium flowers, panko, and butter, which bastes the fish as it cooks.

1 cup edible nasturtium flowers
1 cup panko (Japanese bread crumbs)
1/2 cup (1 stick) unsalted butter, at room temperature
2 teaspoons chopped fresh ginger
Salt and pepper, to taste
6 pieces (6 ounces each) red snapper
1. In a food processor, combine the flowers, panko, butter, ginger, salt, and pepper. Pulse the mixture until it forms a paste.

2. Cut 2 sheets of parchment paper. Scoop the mixture onto one of the sheets. Place the other sheet on top of the first and with a rolling pin, roll both sheets together until the paste is 1/4-inch thick; refrigerate for 30 minutes.

3. Set the oven at 400 degrees.

4. Remove the top sheet of parchment. Cut the paste into shapes similar to the fish pieces. Place the paste on the fish and set them on a rimmed baking sheet. Bake the fish for 8 to 10 minutes, or until it is cooked through. Sooke Harbour House