Nave Snapper Milanese with San Marzano Tomato Compote Recipe – Coconut Grove


Navé Snapper Milanese –  Serves: 2
Photo Credit: Nave

For the Snapper:


1 each 7oz portion snapper, skin off
2 cups, buttermilk
Cornstarch, enough to dredge
Panko, enough to dredge
Plastic wrap 3 Sheet trays or baking dishes
Grapeseed, canola, or other vegetable oil


Place plastic wrap on the counter, then place fish on top and place another layer of plastic wrap over the fish and lightly pound the fish to get it flat. Get three sheet trays or baking dishes ready. Fill one with corn starch, another with buttermilk, and the last one with Panko breadcrumbs. Dredge the snapper in the cornstarch first, shake off any excess then dip into the buttermilk, and lastly the panko breadcrumbs and place onto a clean tray. Let the snapper sit in the refrigerator for 30 minutes so the breading adheres better. Once ready, shallow pan fry the snapper with canola or grapeseed oil until golden brown & cooked through.

For the San Marzano tomato compote:


750 g San Marzano tomatoes, chopped and no extra liquid
2 g grated garlic
10 g torn basil
30 g capers
4 g honey
8 g sherry vinegar
12 g kosher salt


Combine all ingredients together in a mixing bowl. Add evoo if necessary. Spoon over snapper. Serve with fresh lemon wedges.


Zulma Torres

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