Cooking With The Chefs Tent Recipe | Pink Snapper Left ornament Right ornament
Cooking With The Chefs Tent Recipe | Pink Snapper
Red Porgy
With Pink Snapper Recipe

Created By Chef Patrick Hogan of Caribsea, Emerald Isle
Combine local, NC caught Pink Snapper topped with Spanish pesto, and a mix of confit potatoes and green tomato, cucumber, and fennel relish for a delicious, coastal inspired dish.

Confit Potatoes

1 Pound Youkon Gold Potatoes
1/2 Pound Butter
2 Cups Canola Oil
1/2 Pound Duck Fat (Or Pork Lard)
Salt & Pepper
3 Sprigs of Thyme
3 Shallots
4 Ounces Chorizo Sausage

Bake potatoes in duck fat at 250° for 4 hours. Remove potatoes from oven and let cool; reserve the oil. Sauté potatoes in pan with thyme, shallots, and chorizo.

Romesco (Spanish Pesto)

4 Bell Peppers (Red, Yellow, Or Orange- roast in oven & peel skin)
1/2 Cup Pistachios, Shelled & Chopped
1/2 Cup Shredded Parmesan Cheese
1/4 Cup Basil
1/4 Cup Parsley
1/4 Cup Sherry Vinegar
1 1/2 Cups Olive Oil

Combine all ingredients in blender & puree. Add more Olive Oil if needed.

Green Tomatoes, Cucumber, Fennel Relish

1 Green Tomatoes (Apples will work)
1/2 English or Seedless Cucumber
1/4 Fennel Bulb, diced (Add some fronds, too!)
1/2 Shallot, minced
2 Tbsp. Sherry Vinegar
1/4 Cup Olive Oil

Combine all ingredients in a bowl and season with salt & pepper. Add a squeeze of lime for more acidity.


Caribsea specializes in sustainable local seafood utilizing modern cooking techniques. From local boats to our table–prepared with a Southern flair. Their focus in special techniques while preparing seafood and beef ensure food safety and  maximum flavor and texture. Find out more about Emerald Isle’s hottest new restaurant at

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