Snapper Carpaccio With Grapefruit Agra Dolce and Garlic Bruschetta
2 Ruby Red grapefruit, peeled and sectioned
1/2 cup extra virgin olive oil
2 teaspoons salt
1 Thai chili, minced (you may also use red Serrano chili or chili pequín)
Carefully combine all ingredients together in a bowl. Do not allow grapefruit sections to break apart. Set aside and let marinate for at least 1 hour.
1/4 cup rice vinegar
1/4 cup palm sugar (you may also use Sugar in the Raw)
1/4 cup grapefruit juice
Combine vinegar and sugar in a saucepan, and warm over low heat just long enough to melt the sugar. Add grapefruit juice. Pour mixture into a squirt bottle and set aside.
1/4 pound unsalted butter, softened
6 garlic cloves
1/2 cup parsley
salt and pepper, to taste
4 slices sourdough bread
Blend butter, garlic, parsley, salt, and pepper in a food processor. Smear mixture on sourdough bread slices and reserve for toasting.
16 ounces snapper (sashimi grade), thinly sliced
extra virgin olive oil
micro cilantro, cut into chiffonade for garnish
For each of serving, place 4 ounces of the snapper on a plate and press down until snapper is very thin. Lightly drizzle olive oil across snapper to thinly cover. Drizzle 1 tablespoon of Agra Dolce mixture across snapper to cover, then season with black pepper and sea salt. Mound 2 tablespoons of grapefruit marinade on the side of plate, and garnish with cilantro and toasted garlic bruschetta. Serves 4.
Editor’s Note: This recipe has not been tested by Texas Monthly.