Nibbles & Bits

Chef Liz was one of four finalists selected from among hundreds of applicants in the NBC 6 and Little Palm Island Chef’s Challenge. Her original recipe, Sautéed Snapper on a Bed of Grilled Romaine with Salsa Fresca, was featured in a live segment on the South Florida Today show. View the video.

Lucia’s Personal Chef Service received the People’s Choice Award for Best Chili in Miami at the 2007 annual Pinecrest Gardens Chili Cook-Off.

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Chef Challenge

Sautéed Snapper on a Bed of Grilled Romaine with Salsa Fresca

For the Fish

  • One thin six-ounce snapper fillet, rinsed and patted dry
  • 1/8 cup of all-purpose flour
  • Kosher Salt
  • Freshly ground black pepper
  • One tablespoon olive oil
  • One tablespoon unsalted butter
  • One teaspoon capers
  • Juice of half a lemon
  • Two tablespoons flat leaf parsley, chopped

If you have problems viewing video, click here to download.











Melt the butter and warm the olive oil in a small skillet over medium-high heat. Dredge the fish in flour seasoned with salt and pepper. Place the snapper in the pan, top side down. Cook until brown. Carefully flip over and cook until fish is cooked through. One minute before fish is done, add the capers to the pan. Squeeze lemon juice on fish. Remove from pan and place on romaine.

For the Romaine

  • 2 tablespoons olive oil, divided
  • Kosher Salt
  • Freshly ground black pepper
  • Three romaine lettuce leaves, washed and dried

Heat a grill pan over medium-high heat. Coat lightly with olive oil. Add the lettuce and cook until it begins to wilt. Turn it over and cook another minute. Season with salt and pepper. Remove from pan and place on plate. Drizzle with remaining olive oil.

For the Salsa Fresca

  • One ripe plum tomato, diced
  • One large garlic clove, minced
  • One tablespoon extra virgin olive oil
  • One tablespoon fresh basil, minced
  • Kosher Salt
  • Freshly ground black pepper

Combine all ingredients. Top cooked fillets with salsa. Garnish with parsley.

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