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Featured Recipes

Lemongrass Roasted Snapper Fillet with Fennel and Oranges
Goat Cheese Mousse

Lemongrass Roasted Snapper Fillet
with Fennel and Oranges

  • 4 snapper fillet (7 oz. each)
  • 2 bulbs fennel
  • 1 large orange
  • 2 plum tomatoes
  • 5 cloves garlic
  • 2 whole shallots
  • 1/4 cup olive oil
  • 2 fl. oz. Pastis
  • 1 bunch thyme
  • 4 oz. Kalamata olives
  • 1 bunch lemongrass
  • 3 fl. oz. orange juice
  • 1 fl. oz. extra virgin olive oil
  • 1 lb. Fingerling potatoes
  • sea salt and pepper

Shave the fennel as thin as possible. Cut the orange in segments (save the juice) and the peeled tomatoes in fillets.

Sear two finely chopped garlic cloves and the shallots in olive oil, deglaze with Pastis and orange juice. Add the fennel, orange segments, tomatoes and olives and marinate overnight in refrigerator.

Wash snapper fillet, dry with paper towel. Score the skin, season with sea salt and sear on the skin in hot pan. Remove snapper from pan and replace with lemon grass. Set snapper, skin side up, on top of the lemon grass and cook in the oven at 400°F for about four minutes. Hold warm.

In the meantime reheat the fennel mixture and place on four warm plates. Place the snapper on top of the fennel.

Deglaze the pan with orange juice and add the remaining juice from the fennel mixture. Bring to boil and stir in extra virgin olive oil. Salt to taste and pour around the fish.

Decorate the fish with Fingerling potatoes, simply baked in the oven with garlic, thyme and sea salt and garnish with some fried fennel greens.

Yields 4 portions.

Goat Cheese Mousse

  • 15 oz. goat cheese
  • 3 oz. sugar
  • 1/2 cup pineapple juice
  • 1 oz. Maraschino liqueur
  • 2 sheets gelatine
  • 1/2 qt. whipped heavy cream
  • 1/4 lb. seasonal berries
  • mint leaves

Mix cheese and sugar together. Dissolve soaked gelatine in warm pineapple juice and add to the cheese. Stir mixture until unifrom consistency. Flavor with Maraschino liqueur. Fold into the whipped cream. Set aside in a bowl and cool of couple of hours in refrigerator.

Portion the mousse with an ice cream scooper into cocktail glass.
Decorate with berries and mint leaves.

Yields 4 servings.


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