FOSTER’S Restaurant

Serves 4

1- sweet potato thinly sliced
4- 8oz red snapper filets
2- heads of escarole cleaned and cut 1 inch
1- Tbsp key lime juice
5- Tbsp olive oil
2- cups balsamic vinegar reduced to half cup
S&P to taste

Cut snapper filets into 4oz portions and wrap with sweet potato.
Heat 3 Tbsp oil reserving the other 2 for sautéing the escarole.
When thin wisps of smoke come from the heated oil gently place wrapped
snapper in sauté pan and when golden brown flip over. Place on a cookie sheet
and place in a 350 oven. Place the remainder of oil into the sauté pan and
put it back on the heat. When hot again place the cut up escarole and cook
until it starts to sweat a bit. Pour in the key lime juice and cook for 10 to 15 seconds.
Escarole cooking time shouldn’t be more than 50 seconds. Salt and pepper to taste
place on a plate making a hole in the middle for the snapper. Put 2 snapper
filets in the center of escarole and drizzle with balsamic reduction.