Red snapper and heirloom tomatoes poached in palm oil
Red Snapper and Heirloom Tomatoes Poached in Palm Oil
Posted August 4, 2016 by Chef Gerard Viverito
Ready Time 0 min Servings: 4


  • 2 quarts Malaysian sustainable palm oil
  • 2 pounds red snapper
  • 4 heirloom tomatoes
  • 2 cloves garlic thinly slices
  • 2 green onions sliced on a bias
  • 3 cups packed spinach
  • salt and freshly ground pepper to taste


Warm a large pot of palm oil to 200 degrees F. Season fish with salt and pepper. Submerge in the oil. Add tomatoes and submerge. Cook slowly until fish is done, about 15 minutes. Remove fish. Heat a little palm oil in a sauté pan over medium-high heat, add garlic and cook until slightly brown. Add spinach and cook until wilted. Remove and keep warm. Add fish and turn, to quickly crisp skin on all sides. Serve fish with tomatoes atop spinach and sprinkle with green onions.  
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