Eats Holy Week: Snapper Florentine at Bourbon Street

I tasted Bourbon Street's Snapper Florentine years ago during my first ever food tasting session at the bistro. It was a last minute order but surprisingly, it turned out to be very good. And since then it's been part of my menu whenever fish is called for on the table. It usually consists of fried fried with a light-creamy yet savoury sauce with spinach. The sidings also very good like the marble potatoes and assorted vegetables.

But yesterday, it was another visit at Bourbon Street and this time I was able to enter the kitchen and check how it was done. Actually it was just the fish - gone were the head and tail plus it wasn't fried that time. It was sort of blanched but the fish was still inside the plastic.

So it wasn't fried - just almost like steamed fillet fish. But still the sauce was as good as before and the marble potatoes were yummy as usual. But presentation wise this fried variation looks better but I got more fish meat and much healthier too using the current process (I forgot the term).

More of Bourbon Street-Iloilo City

Easy Century Tuna Recipes

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Takway

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FLAVOURS OF ILOILO

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