Crispy Pan Seared Florida Snapper With Passion Fruit Cream And Florida Citrus And Shaved Fennel Salad, Garnished With Sauteed Florida Gulf Shrimp And Spicy Green Mango Jam
Serves: 4
Clarabelle Lynch
1 January 1970
Based on User reviews:
54
Spice
44
Sweetness
46
Sourness
42
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 cup
Cornstarch1 cup
Canola Oil1 cup
Mirin1 cup
White Wine (dry)2 cups
Whipping Cream3 cup
Unsweetened Coconut Milk1 tbsp
Rice Wine Vinegar1 tsp
Grain Mustard1
Sea Salt1 cup
Virgin Olive Oil1 cup
White Vinegar1 cup
Sugar1.5 tsps
Salt1 tsp
Ground Cumin1 tsp
Ground Turmeric3 inch
Cinnamon Stick (piece)2 tbsps
Corn OilDirections:
1
Boil until reduced to about 1/4 cup, about 6 minutes
2
Crispy Pan Seared Florida Snapper: With a sharp knife make small slices in the skin of the fish, making a crosshatching pattern
3
Pat completely dry with paper towels
4
Keep refrigerated until time to cook
5
Preheat a large saute pan on medium-high heat
6
Lightly dust the skin side of the fish with cornstarch and season lightly with sea salt and fresh ground pepper
7
Add enough oil to the hot pan to coat the bottom
8
Carefully lay the fish in the pan skin side down
9
Cook for several minutes, on both sides until skin is crispy and fish is just done
10
Cooking time will vary
11
Keep fish skin side up and transfer to a platter
12
; Florida Passion Fruit Cream: Place passion fruit, mirin and ginger in heavy medium sized saucepan
13
Add wine and boil until reduced to about 1/4 cup, about 6 minutes
14
Add cream and coconut milk, bring to boil, then reduce heat to medium
15
Simmer sauce until slightly thickened, stirring occasionally, about 12 minutes
16
Stir in curry paste
17
Season sauce, to taste, with sea salt and fresh ground pepper
18
Strain through a fine mesh sieve or strainer lined with cheesecloth
19
; Florida Citrus and Shaved Fennel Salad: Whisk together vinegar, mustard, salt, and pepper in a large bowl
20
Add oil in a slow stream, whisking, until emulsified
21
Cut peel, including all white pith, from oranges and grapefruit with a paring knife
22
Working over a bowl, cut into segments
23
Squeeze juice from membranes into a small bowl, then whisk 3 tablespoons juice into vinaigrette
24
Drain citrus segments, then add to vinaigrette
25
Quarter fennel bulbs lengthwise, then cut into paper-thin slices, about 1/16-inch thick, with a slicer or mandolin
26
Add to fruit along with fennel and toss gently to combine
27
; Sauteed Florida Gulf Shrimp: Preheat a large skillet over medium-high heat
28
Peel and devein shrimp, leaving tails intact
29
Pat dry with a paper towel
30
Add oil to hot pan, and carefully add shrimp and season with salt and pepper
31
Saute until pink and just done
32
Place cooked shrimp on plate and serve with Florida Green Mango Jam
33
; Florida Spicy Green Mango Jam: Peel mangoes and cut into 1/2-inch cubes
34
In a small bowl, toss mangoes with vinegar, sugar, and salt
35
To make seasoning paste: cut gingerroot into 4 pieces
36
For a milder chutney, while wearing rubber gloves, remove seeds and veins from jalapeno
37
Add to a food processor with motor running gingerroot, jalapeno, garlic, cumin, coriander, and turmeric, 1 at a time, and puree to a paste
38
Heat a 4-quart heavy pot over moderately low heat until hot
39
Cook seasoning paste, cinnamon stick, and star anise in oil, stirring frequently, for 10 minutes, or until very fragrant
40
Stir in mango mixture and simmer, covered, over low heat, stirring occasionally, until mangoes are tender, about 30 minutes
41
Remove cinnamon stick and star anise and cool chutney completely;