| Seared Red Snapper with Coconut Mango Sauce |
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The most delicious part of red snapper is its skin. Searing is the best
method for achieving crispy skin and moist flesh. Serve these fillets skin
side up so as not to let the skin get soggy in the sauce.
Sides: Steamed white or brown rice |
| Serves 4 |
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| Ingredients | Directions |
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2 limes |
Zest the limes. Juice one lime. Cut the other one into quarters. |
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2 mangos 2 tsp chopped cilantro salt and pepper to taste |
Peel mangos, and cut into 1/2 inch dice. Add half off the lime zest, 1 tsp lime juice, and cilantro. Season with salt and pepper and mix well. Set aside. |
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2 inches fresh ginger root |
Peel ginger and cut into matchsticks. |
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1 lemon grass stock |
Cut 6 inches off the thick end of lemon grass. Discard the thin end. Finely slice the thick end into circles. |
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1 tsp Canola oil 3 garlic cloves, chopped |
Set a medium saucepan over moderate heat. When hot, add oil, garlic, and ginger. Saute until fragrant, 1-2 minutes. |
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1 1/2 cups water 1/2 tsp salt |
Add water, lemon grass, remaining lime zest, and one lime cut into quarters. Season with salt. Bring to a boil. Simmer 5 minutes over moderate heat. Take off heat. Strain through a sieve. Return back to saucepan and keep warm over low heat. |
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4 pieces red snapper fillets with skin (6oz each) salt and pepper 1 Tbsp Canola oil |
Dry fillets well on paper towels. Season with salt and pepper. Heat a 12" non-stick skillet over moderately high heat. When skillet is hot, add the oil. When oil is hot, place snapper fillets on their skin into the skillet. Cook fillets until the skin is golden brown, and about half of the flesh turns white, 5-6 minutes. Flip and cook on the flesh side until the fish almost flakes, 2-3 minutes. Remove the fish to rimmed plates or bowls skin side up and let it rest a few minutes while finishing the sauce. |
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1 cup coconut milk 1/2 tsp salt 2 Tbsp cilantro |
Bring the lime ginger liquid to a boil. Stir in coconut milk, season with salt. Return to a boil. Take off heat. Stir in cilantro. Pour the sauce into the bottom of each bowl. Top each fillet with mango, and serve. |