Shallow poached American red snapper with crab cake ravioli and green rouille

Shallow poached American red snapper with crab cake ravioli and green rouille

Peninsula Grill, Charleston, S.C.

Cool Plates features dishes from across the country to help inspire chefs' creativity.

In this re-imagined version of the classic Marseillaise seafood stew bouillabaisse, executive chef Robert Carter poaches red snapper in a court bouillon scented with basil, lemon leaves and thyme sprigs, and covered with parchment paper.

Carter serves it with ravioli prepared with a basic crab cake mixture that he stuffs into pasta rather than frying or broiling it.

He serves t

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