Pan Roasted Onaga (Red Snapper) With Charred Sugarloaf Pineapple, Hawaiian Hearts Of Palm And Kafir Lime Jus
Serves: 2
Eloise Gerhold
1 January 1970
Based on User reviews:
43
Spice
31
Sweetness
61
Sourness
34
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
2 tbsps
Peanut Oil (plus 1 tablespoon)1
Salt1 cup
Carrot (diced)1 cup
Celery (diced)1 cup
Onion (diced)1.5 cups
Water1 tbsp
Soy Sauce230 g
Hearts Of Palm (canned)Directions:
1
Watch how to make this recipe
2
Preheat oven to 375 degrees F
3
Cut the red snapper into 4 equal portions, approximately 6 ounces each
4
Score skin to prevent curling
5
Season with salt and pepper
6
Preheat a stainless saute pan on medium heat and add 2 tablespoons of peanut oil
7
Lay fish in pan, skin-side down, and cook for 2 minutes or until skin starts to color
8
Turn fish and cook for 1 minute
9
Place pan in oven and roast for 7 minutes
10
To make lime jus, remove fish from pan, add fish bones, carrots, celery, onion, 1/2 of ginger, and lime leaves
11
Return to heat and saute for 1 minute
12
Add water and fish sauce and gently simmer for 20 minutes
13
Strain through cheesecloth, return to heat, and add the soy sauce
14
Preheat another stainless steel pan on high heat
15
Coat pineapple slices and heart of palm with peanut oil
16
Char in hot pan until hearts of palm are light brown and pineapple is dark brown
17
To serve return fish to oven to briefly warm
18
Place fish, skin side up, in a large bowls, lay alternating slices of pineapple and hearts of palm on fish, ladle lime jus around fish, float green onion, ginger, and cilantro in jus, and top pineapple with basil leaves