Get fancy with Red Snapper

Jamie Gruber, who is the executive chef of The Market, did not go to culinary school. He has a degree in computer animation from the Art Institute of Atlanta.

But he’s been cooking since he was about 7-yearsold. He remembers calling his grandmother, asking her how to make Tuna Helper from scratch, not the box. He made it for his family that night.

At 12, he was working in his first kitchen during summer vacation. At 14, he was washing dishes in a restaurant and four years later, he was running the kitchen.

Gruber opened the Market in a small strip mall off Manchester Expressway 10 years ago. He opened the First Avenue location in June, where he says business has been very good.

Online today, he demonstrates how to make Sautéed Prosciutto-Wrapped Gulf Red Snapper with Asparagus and Herb Butter.




BUTTERA 6- to 8-ounce fillet of Gulf Red Snapper Thin-sliced proscuitto Asparagus Olive oil Butter Fresh herbs Chopped garlic Salt and pepper

Preheat oven to 400 degrees.

Dry the fillet of Gulf Red Snapper and wrap with prosciutto.

Make sure the ends of the prosciutto meet on the flesh side of the fish. Salt and pepper to taste. Put aside. This can be prepared two to three hours in advance.

Blanch the asparagus and put aside.

In an oven-proof pan over medium-high heat, add olive oil to cover the bottom. Add a small amount of butter. When the butter melts, put the fish flesh side down in the pan and cook until golden brown (about four-five minutes). Turn over and place the pan and the fish in the oven for four to five minutes.

Melt butter in a sauté pan. Sauté the asparagus for three to five minutes. Add salt, pepper and garlic to taste.

In a small sauce pan, melt butter and add fresh herbs, salt and pepper. If you have white wine, a little splash will not hurt. Turn off the heat.

Place asparagus in the middle of the plate, put the fish on top and spoon the herb butter over the fish.