Red Snapper Or Black Grouper Recipe
Blackened Local Catch, Black Venus Coconut Risotto, Confit Tomatoes, Key Lime Nage, Pistachio Crumble, Crispy Parsnip, Shiso
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Ingredients
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Fish
Coconut Risotto
Confit Tomatoes
Key Lime Nage
Pistachio Crumble
Crispy Parsnip
Garnish
Method
Preparation
- 1
Prepare Confit Tomatoes
Preheat the oven to 250°F (120°C). In a baking dish, combine cherry tomatoes, olive oil, salt, and thyme. Bake for 2 hours until soft.
- 2
Make Coconut Risotto
In a saucepan, heat olive oil. Sauté shallots and garlic until translucent. Add Arborio rice, stirring for 2 minutes. Gradually add coconut milk and broth, stirring constantly, until the rice is creamy and al dente. Stir in salt and cilantro.
- 3
Prepare Key Lime Nage
In a saucepan, combine key lime juice, heavy cream, and salt. Simmer over low heat until slightly thickened. Set aside.
- 4
Make Pistachio Crumble
In a bowl, mix chopped pistachios, melted butter, and brown sugar until crumbly. Spread onto a baking sheet and toast at 350°F (175°C) for 10 minutes.
- 5
Prepare Crispy Parsnip
Toss thinly sliced parsnips with olive oil and salt. Spread on a baking sheet and bake at 400°F (200°C) for 15-20 minutes until crispy.
Cooking Fish
- 6
Cook the Fish
Rub the red snapper or black grouper fillets with Cajun seasoning. Heat olive oil in a skillet over medium-high heat. Cook the fillets for 3-4 minutes on each side until blackened and cooked through.
Plating
- 7
Serve
On a plate, place a scoop of coconut risotto, top with blackened fish, drizzle with key lime nage, and garnish with confit tomatoes, pistachio crumble, crispy parsnips, and shiso leaves.