Pan seared filet of red snapper, tomato and saffron concassé and black olive tapenade

Featuring original creations by The Biltmore Hotel's talented Executive Chef. Here we present a signature dish featuring South Florida's freshest seafood, prepared with the best ingredients for your pleasure.

PREPARATION
In a sauce pan, heat the olive oil and add the chopped onion, the garlic and stir for 2 minutes. Add the chopped tomatoes (cut the tomato in half and squeeze it gently to remove the seeds), the white wine and continue cooking over moderate heat to reduce the total volume by 1/2. Add the saffron, thyme, bay leaf, tomato juice and chicken stock. Cook slowly for 25 minutes, then adjust the seasoning with salt and pepper.

Season the fish on both sides with salt and pepper. In a frying pan heat up the rest of the olive oil and cook the filet of snapper skin down for 2 minutes, then turn it and cook for 2 more minutes.

For the presentation, begin with several spoons of the tomato mixture in the center of the plate. Place the cooked fish on top of the tomato, and top with a teaspoon of the black olive tapenade. A suggested addition to this dish is a small mixed green salad seasoned with olive oil and balsamic vinegar.