Sweet Grown Alabama Recipes

This Red Snapper en Collard Green Papillote served with a Cornbread Pudding and a Green Tomato Buerre Blanc was prepared by Chef Chris Ippolito of Cayo Coco Restaurant in Birmingham during the 2026 Sweet Grown Alabama Seafood Cook-Off. 

Red Snapper en Collard Green Papillote

Ingredients:

• 4 (6oz) Sweet Grown Alabama red snapper fillets, skin off
• 8 large Sweet Grown Alabama collard greens, blanched and shocked
• 1/4 cup thinly sliced shallots
• 2 tbsp fresh thyme leaves
• 1 tbsp lemon zest
• Salt and freshly ground black pepper

Direction:

1. Preheat oven to 400F.
2. Lay out two blanched collard greens per fillet, slightly overlapping to create a bed.
3. Season snapper with salt, pepper, and lemon zest.
4. Place seasoned snapper on the collard greens bed. Top with shallots and thyme.
5. Fold the collard greens over the fish to fully enclose it. Place the wrapped fish onto a large piece of parchment paper.
6. Fold the parchment paper around the collard-wrapped fish to create a tight seal (papillote). Crimp the edges to secure.
7. Bake for 12-15 minutes, or until fish is cooked through.

Cornbread Pudding

Ingredients:

• 1 cup crumbled savory cornbread (slightly stale is best)
• 1 cup whole Sweet Grown Alabama milk
• 2 large Sweet Grown Alabama eggs
• 1/4 cup heavy cream
• 1/4 cup grated sharp cheddar cheese
• 1 tsp smoked paprika
• Salt and pepper to taste

Directions:

1. Whisk together milk, eggs, and cream. Season with salt, pepper, and smoked paprika.
2. In a small oven-safe ramekin, layer cornbread crumbs and cheese.
3. Pour the milk mixture over the cornbread. Let sit for 10 minutes to soak.
4. Bake at 375F for 20-25 minutes until set and lightly golden.

Green Tomato Buerre Blanc

Ingredients:

• 1/2 cup Sweet Grown Alabama green tomato juice (strained)
• 1/4 cup dry white wine
• 1 tbsp minced shallots
• 1/2 cup cold unsalted butter, cubed
• Pinch of salt

Directions:

1. In a small saucepan, combine green tomato juice, white wine, and shallots. Reduce over medium heat until only about 2 tablespoons of liquid remain.
2. Remove from heat. Whisk in the cold butter, one cube at a time, ensuring each cube is fully incorporated before adding the next to create an emulsion.
3. Season with salt. Keep warm, but do not boil.

Plating the dish: Place a portion of cornbread pudding on the plate. Carefully open the papillote and place the fish on top of the pudding. Spoon the beurre blanc around the dish.