Red Snapper (gf) Recipe
Jerk rubbed snapper pan seared, mango pineapple, duo of quinoa and forbidden rice, caramelized rum soaked plantains, micro green salad.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Quinoa and Forbidden Rice
Rinse quinoa and forbidden rice thoroughly. Cook each separately according to package instructions, usually boiling in water for about 15 minutes until tender. Set aside.
- 2
Marinate the Red Snapper
Rub jerk seasoning evenly over both sides of the red snapper fillets. Let marinate for about 15 minutes.
- 3
Cook the Plantains
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced plantains and cook until golden brown on both sides, about 3-4 minutes. Add rum and a pinch of salt, stirring to combine. Cook for another minute until the rum evaporates. Remove from heat and set aside.
- 4
Pan-Sear the Snapper
In the same skillet, add another tablespoon of olive oil and heat over medium-high heat. Add the marinated snapper fillets and cook for about 4-5 minutes on each side, or until the fish is cooked through and flakes easily with a fork. Season with salt and pepper to taste.
- 5
Prepare the Mango Pineapple Salsa
In a bowl, combine diced mango and pineapple. Season with salt and a squeeze of lime juice if desired. Set aside.
- 6
Assemble the Dish
On each plate, create a bed of quinoa and forbidden rice. Place the jerk snapper on top, spoon the mango pineapple salsa over the fish, and garnish with caramelized plantains and microgreens.