icon-location New Orleans, LA

WHOLE ROASTED B-LINE SNAPPER WITH MIDORI MANGO SLAW AND CARAMELIZED BANANA

Seafood

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

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.

    • 808 Bienville St., New Orleans, LA, 70112
    504-581-3467