Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Pan-Seared Red Snapper.

Ingredients

• 6-ounce snapper fillets
• Salt and ground black pepper
• 3 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 sprigs fresh thyme, tarragon, chives or another herb
• 1 tablespoon chopped flat-leaf parsley, optional

Directions

Pat fillets dry with a paper towel. Season on both sides with salt and pepper.

Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil. Place the fillets in the pan, skin side down, laying them down away from your body. Press down gently with a spatula for about 20 seconds to prevent curling.

Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with chopped parsley.

Parsnip Spinach Purée

Ingredients

• 1 pound parsnips, peeled, thinly sliced
• 1 lb. fresh baby spinach
• 2 garlic cloves, thinly sliced
• ½ cup heavy cream
• ½ cup whole milk
• 2 tablespoons unsalted butter
• Kosher salt

Preparation

Bring parsnips, garlic, cream, milk, and butter to a boil in a medium saucepan. Reduce heat, cover, and simmer until parsnips are very soft, 10–15 minutes. Uncover, add spinach and cook until liquid is reduced by half, about 5 minutes; season with salt. Purée in a blender until smooth.