Brotula’s Seafood House & Steamer is a locally owned and operated, casual, family friendly seafood restaurant located on the Destin Harbor. The name Brotula’s is derived from the Bearded Brotula or Cusk Eel that is caught right in our local waters at depths of 350 feet. It is one of the best kept secrets among the local fishing community and a delicious tasting fish. Brotula’s specializes in the freshest, locally sourced seafood, produce, and a wide array of steamed and boiled shellfish platters that are integrated into the fun, rustic, yet sophisticated Southern fish house.
The chef inspired menu incorporates a wide variety of flavors, with a focus on “New Southern” culinary preparations and traditional coastal offerings from around the country. There is a Fish Trax code in place that allows patrons to know by whom and when their meal was caught. Land lovers will also have plenty to savor at Brotula’s, as they are known for having one of the best burgers in town. Read more about Brotula’s at GulfCoastRestaurants.com.
Southern Style Snapper
Ingredients
4 ea. 8oz portions of fresh Red Snapper
8 ea. Red Potatoes
2 medium white onion
1 medium sized red bell pepper
1 medium sized green bell pepper
1 peeled shallot
1 garlic clove
½ bottle of bourbon
2 bay leaves
1 lemon
1 tablespoon black peppercorns
1 quart of cream
½ pound of unsalted butter
3 table spoons of olive oil
Preparation
Quarter the red potatoes and place into mixing bowl. Add olive oil, salt, and the pepper mix together. Put the red potatoes on a sheet pan and place in the oven at 350 degrees for about 25 to 30 minutes. Once roasted the potatoes should have a nice golden brown color. Cool the potatoes and put back in the mixing bowl. Next, dice 2 white onions, green bell pepper and red pepper. Once diced add to mixing bowl with the roasted potatoes and mix together. Once mixed, pan sauté until the veggies are translucent. Add salt and pepper to taste, and keep warm until ready to serve.
To make the bourbon cream begin by finely dicing your shallot and garlic. Once diced heat a medium size sauce pan over medium heat and add a tablespoon of olive oil. Add the shallot and garlic to the pan, cooked until translucent. Next add 2 bay leaves, a lemon cut in half, and 1 tablespoon of black pepper. Mix all the ingredients together then add 1 quart of heavy cream. Mix again until everything is incorporated. Once incorporated let the heavy cream come to a boil for 10 minutes letting all the flavors come together. After the ten minutes pull off the heat and whisk in ½ a pound of butter. Add salt and pepper to taste then strain using fine mesh strainer. Keep warm until ready to serve.
Take the 4, 8oz. pieces of Red Snapper and season with salt and pepper or blacking spice if you like a little extra southern spice on your fish. Once seasoned set to the side. Place the last table spoon of olive oil in a sauté pan and heat over medium heat. Make sure the oil is beginning to smoke and add the fish to the pan. Gently shake the pan to make sure the snapper isn’t going to stick. Cook the Snapper for 3-5 minutes depending on thickness. Once the Snapper has a beautiful golden brown sear, you will flip the fish over and lower the heat. Cook the fish until a cake tester can be inserted without resistance. If you don’t have a cake tester a tooth pick will do just fine.
Plate the dish by scooping the Red Potato and Conecuh Hash into the center of the plate. Place your Red Snapper with a slight tilt on the hash for a rustic look. Then spoon the savory bourbon cream sauce on the edge of the Red Snapper. Garnish with micro greens (optional).
