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| WHOLE ROASTED B-LINE SNAPPER WITH MIDORI MANGO SLAW AND CARAMELIZED BANANA |
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| INGREDIENTS FOR Mango Slaw |
2 Ripe Mangos
1/2 Ripe Cantalope
1/2 Ripe Honeydew
1 T Chopped Mint
2 T Chopped Cilantro
2 T Honey
1/2 c Seasoned Rice Vinegar
1/4 t Thai Chili Paste
2 oz Midori Melon Liquer
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| TO PREPARE THE FISH |
| Scale and lightly score a 1.5 - 2" whole snapper with a very
sharp knife or a single edged razor blade.
Season liberally inside and out with Kosher salt, freshly
ground black pepper, diced shallots, diced garlic and
chopped fine herbs (70% parsley, 20% chervil, 10% chives).
Place the fish standing up in an oiled pie tin, so that the tail
and head are curving towards each other.
Place in a 400 degree oven for about 15 minutes.
To check for doneness, insert a pairing knife along the back
bone and place it on your wrist - if it's hot, its done.
Cut a banana in half and split it to make four pieces.
Place in an oiled pie tin and cook at 400 degrees for 5
minutes.
Remove from the oven and sprinkle a tablespoon of raw
sugar on each piece.
Carmelize under the broiler or with a torch.
Line a large plate with a banana or ginger leaf and place
the cooked fish carefully on it.
Garnish with the bananas and slaw. |
| METHOD |
| Cut the mango and melons in a long thin julienne.
Mix together the balance of the ingredients and stir until
the honey is dissolved.
Toss in the fruit and refrigerate for 15 minutes. |
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