MINNEAPOLIS - 4 Bells is celebrating their one-year anniversary. They are described as "formal, yet festive with neighborhood charm and rooftop views."
They mix food, drink and southern charm. Executive Chef Brendan McDonald shared a favorite recipe.
4 Bells was voted "best seafood" and "best view" in the 2016 City Pages "Best of the Twin Cities."
Snapper Ceviche with Leche De Tigre
8 oz. fresh red snapper fillets
¼ cup pine nuts
¼ cup Greek yogurt
1 tablespoon fresh mint and basil
Olive oil and Sea Salt to garnish…
Leche De Tigre Recipe:
1 each red and yellow peppers
½ cup Coconut milk
¼ cup. Pineapple juice (fresh lime juice would work as well to minimize pantry items)
1 very small habanero pepper (seeded and rinsed very well)
5 tsp. white sugar
1. Wearing gloves cut habanero pepper in half and remove the seeds, rinse under cool water for 15 minutes. Roast yellow and red peppers at 400 degrees for 15-20 minutes until charred. Let Peppers cool and then under cool water rinse peppers and pull away the charred skins and seeds. Place Peeled and seeded peppers on to a sheet tray and place back in the oven for a few minutes just to warm them. Next add all remaining ingredients into a blender and blend for at least 10 minutes… It very important that the peppers and are warm and that you blend the mixture long enough so it becomes very smooth. After blending cool the leche de tigre.
2. Dice the snapper fillets in ½ in cubes and place into a small bowl, add the juice of 2 limes and a pinch or two of salt. Add the cooled leche de tigre to the snapper. Let the fish sit in the marinade for about twenty minutes. For serving I like to use a chilled ceramic bowl that I let sit in the freezer for 30 minutes or so to keep the ceviche as cold as possible.
3. Garnish the ceviche with a spoon full of Greek yogurt and toasted pine nuts. Finish with a drizzle of olive oil a pinch of sea salt and fresh chopped mint and basil. Saltine Crackers or tortilla chips is great addition.