"Sarasota Seafood" Recipe from Pattigeorge's Chef Tommy Klauber

pattigeorges on longboat keyHave some snapper and grouper in the freezer that you’re dying to cook with?  We have a very special recipe that is definitely worth using your prized catch on.  We asked Chef Tommy Klauber, (one of our Longboat Key neighbors from the fabulous Pattigeorge’s restaurant), to share one of his seafood recipes with us…and, oh boy, did he!  This “Sarasota Seafood” Pan Roast is teeming with all of your favorite seafood fare, plus a little Asian flavoring.  Yum!
And if you don’t feel like cooking at home, now is a great time to head over to Pattigeorges for their “Halfway” special – it’s half the money but all the fun!  Sunday – Thursdays in the bar and patio area, you can enjoy half price appetizers and $5 drink specials from 5:30 – 6:30 and from 8:00 until closing.  It’s the perfect time to savor some of our favorites apps. We get giddy just thinking about the Crackling Five Spice Calamari and the Pork and Prawn Dim Sum. The restaurant has a dock (Mile Marker 23), so boat on over and we’ll see you at the bar!  

Sarasota Seafood Pan Roast by Chef Tommy Klauber

Serves 4
Ingredients:
4oz red snapper
4oz grouper
4oz shrimp
4oz clams
4oz calamari
1oz green curry paste
8oz coconut milk
1tsp Thai fish sauce
2oz curry powder
1tsp chopped ginger
1tsp chopped lemongrass
2tsp chopped garlic
4-kaffir lime leaves
4oz fresh spinach
4oz diced carrots, zucchini and yellow squash
4oz fish stock
2oz olive oil
4 key lime
2oz soy
Salt and pepper
Garnish:
Scallion Brush
Julienne Tomato
Key Limes, sliced in half
Coconut Jasmine Rice
Method:
In a sauté pan heat the oil; briefly dissolve the curry powder in the oil. Add the ginger, garlic and shallots and sauté briefly. Add the clams and sauté until they start to open. Add the rest of the ingredients and bring to a brief boil and simmer for 5 minutes until the seafood is cooked.
Green Curry Paste
Ingredients:
15 green hot chilies
1 tsp. garlic, chopped
1 tsp. lemon grass, chopped
1 tsp. coriander root, chopped
1 tsp. coriander seeds
1 tsp. salt
Method:
Toast all and then grind in a food processor.