This recipe is all about the sauce and fresh fish.   To make great food you need the best ingredients and you need to extract as much flavor out of those ingredients as possible.  This is the case in the sauce.  You might be scared to fillet a fish at home and maybe you fishmonger will fillet it for you but don't throw those bones away.  You throwing away flavor!  Use the bones to make a delicious sauce for your fresh gulf red snapper.  I combined this snapper recipe with sunflower seeds and brassicas.  Here is the recipe I hope you enjoy it!

8 snapper fillets skin on

4 fish carcasses
1/2 cup of miso
3 tbsp of soy sauce
1/2 fennel
1 onion
2 carrots
3 stalks of celery
6 cloves of garlic
2 bay leaves
10 cups of water
1 tbsp peppercorns
2 tbsp of cornstarch
Splash of vinegar, soy, and salt to finish 

1 cup Sunflower seeds
2 cups of water
1 shallot
2 garlic cloves
1 thyme sprig
1 tsp salt
2 tbsp butter
2 tbsp cream
Salt to taste
1/2 lemon juiced

1 cup of each romanesco and broccoli florets

For the fish stock,

Have your butcher fillet the snapper, if you don't know how.  Then take the whole fish carcasses and rinse well under cold water to rid of any blood ( blood will turn your stock cloudy).   Then place in a pot with the rest of the ingredients and bring to a boil.  Turn down to a simmer and reduce by at least half.  The stock should have a rich deep flavor.  If the stock still taste very mild and watery, then reduce a little more until you have a deep , rich, flavor profile.  Strain out and discard the contents.   Then take the fish stock and place back in a pot to thicken with cornstarch and water slurry.  Simmer for 10 minutes, then adjust with a splash vinegar, soy, and salt.  Set aside and keep warm

For the sunflower puree,

Place all the ingredients except cream and butter into a pot.  Bring to a boil, cover,  and turn down to a simmer.  Cook until the sunflower seeds are tender, pour out the majority of water if any remains.  Add cream and butter and puree until smooth.  Season with salt and keep warm

To Finish

In a large saute pan add 3 tbsp of olive oil.  Take your snapper and season generously with salt on both sides of the fish.  Then place the fish skin side down into the pan (not you can score the skin with a knife if you so choose, I did not) The fish will want to curl up, so take your fingers or spatula, carefully not burning them, and push down on the fish for about 10 seconds.  This will help "set" the skin of fish flat in the pan so a nice even crispy skin can be achieved.  Cook for 4-5 minutes on the skin side. Meanwhile heat up romanesco and broccoli  in a small saute pan with a little butter and olive oil.  Season with salt and cook for 5 minutes until tender.  Place a spoonful of sunflower seed puree on the plate. Take out the snapper and place the snapper on top.  Add the brassicas to the plate and finish with the sauce around the snapper.  Serve and enjoy!