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Amount Measure Ingredient -- Preparation Method
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4 2 ounces fil red snapper
1 tablespoon Creole spice
1 tablespoon vegetable oil
2 tablespoons lime juice
2 tablespoons cilantro -- chopped
1 teaspoon jalapeno -- chopped
2 tablespoons red pepper -- chopped
1 cup diced -- papaya
2 tablespoons coconut milk
1 tablespoon toasted coconut
Salt and pepper
2 sprigs cilantro
Season the fillets with the spice. In a medium saute pan over medium-high
heat, heat the oil. Sear
the fish until deep golden brown on both sides. Remove to a plate. In a
shallow dish, combine the
lime juice, cilantro, jalapeno, and red pepper. Place the fish in the dish
and let it sit for 1 hour. In a
small bowl, combine the papaya, coconut milk, and coconut. Place 2
tablespoons of the papaya
mixture in the bottom of two parfait glasses. Place a fillet in each glass
and top each with 3
tablespoons papaya mixture, then the snapper fillets. Top with the
remaining papaya mixture.
Garnish with cilantro sprigs. Chill for 1 hour before serving.
Yield: 2 appetizer
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