Easy To Make Recipe's

From Chef Tim Yoa

Here are some easy-to-make-at-home, recipes from Chef Tim Yoa of The Catch at the Pelican.

Pan Seared Crispy Skin Red Snapper With White Bean and Pancetta Ragout


  • 1 Cup diced Pancetta
  • 3 medium onions, chopped
  • 1 red bell pepper, chopped
  • 4 Cloves of garlic, Minced
  • 2 teaspoons tomato paste
  • 2 15-ounce cans cannellini beans, rinsed and drained
  • 4 cups chicken or vegetable broth
  • 1 cup cherry tomatoes, halved
  • 1 Lemon, zested
  • 1 Bay leaf
  • 2 tablespoons chopped flat-leaf parsley
  • Kosher salt, freshly ground pepper To taste


  • Skin on snapper fillet
  • 2 Tbs vegetable oil
  • Kosher salt and white pepper
  • 2 Tbs Whole unsalted butter


  • Brown pancetta in medium sauce pot over low heat
    • Add onion, garlic and bell pepper. Let sweat, about 5 minutes
    • Add tomato paste and cook until paste is slightly brown, about 3 minutes
    • Add remaining ingredients and season with salt and pepper
    • Simmer lightly for 15 minutes to marry the flavors
  • Season both sides of the fish with salt and white pepper, allow to sit at room temperature for 10 minutes before cooking
  • Set a cast iron skillet on medium-high heat
  • Dry the skin of the fish by pressing a towel on top, this will allow for crispy skin and no sticking
  • When the pan is very hot, add vegetable oil, you should see ripples in the oil, but no smoke.
  • Gently lay the fish skin side down in the oil and press with a large spoon to get an even sear.
  • When the skin is slightly brown and the fish is starting to turn white turn the heat to low and add butter
  • When the butter bubbles, use a large spoon to baste the fish
  • Once the entire flesh turns white, flip the fish and let sit in the butter while you plate the ragout
  • Serve fish skin side up over ragout, garnish with herbs
  • Enjoy

We hope your recipe turns out to be great, and we hope to see you in The Catch of the Pelican soon for more fresh seafood and steak dishes!

- Chef Tim Yoa