Florida-Style Snapper

April 13, 2014
Summer, Healthy, Seafood

Serves: 4

Mango-Avocado Relish
Juice of 2 limes
1 tablespoon canola oil
1 tablespoon honey
Salt and freshly ground black pepper
2 ripe Hass avocado, peeled, pitted and diced
1 ripe mango, peeled, pitted and diced
½ small red onion, finely diced
1/3 cup coarsely chopped fresh cilantro

Whisk together the lime juice, oil, honey and salt and pepper in a medium bowl. Add the avocado, mango, red onion and cilantro and gently mix to combine. The relish can be made 30 minutes in advance.

Black Bean Sauce
1 ½ cups dry black beans, picked over
1 small red onion, peeled and coarsely chopped
2 cloves garlic
2 chipotle chiles in adobo, chopped
1 teaspoon ground cumin
Kosher salt

1. Combine beans, onion, garlic, chipotle and cumin in a medium saucepan and add just enough cold water to cover by 2-inches. Bring to a boil, reduce heat and simmer until beans are tender, adding more water if the beans appear dry.

2. Transfer mixture to a food processor with a slotted spoon and add 1 cup of the cooking liquid and process until almost smooth, sauce should be a little chunky; season with salt. If the sauce is too thick, thin with more of the cooking liquid.

Jalapeno Crema
½ cup crème fraiche or sour cream
1 large jalapeno pepper, roasted, peeled, seeded
Salt and freshly ground black pepper

Combine the crème fraiche and jalapeno in a food processor and process until smooth. Season with salt and pepper and refrigerate for at least 30 minutes before serving. This can be made and refrigerated up to 1 day in advance.

Four 6-ounce red snapper fillets
Canola oil
Kosher salt and freshly ground black pepper
1 green plantain, peeled and sliced paper thin (on a mandoline)

1. Brush the snapper with oil on the skin-side and season with salt and pepper. Cover the surface of the fish with the plantains, overlapping them. Brush the top with oil and season with salt and pepper.

2. Heat a few tablespoons of oil in a large nonstick pan over medium-high heat and carefully place the fish in the pan, plantain side down. Cook until the crust is lightly golden brown, about 4 minutes. Turn the fish over and continue cooking until just cooked through, about 4 minutes longer.