Midday At Pat’e Palo Recipe

Pickled red onion (make ahead)

Combine 1/2 cup thinly sliced red onion with 1/2 cup rice vinegar, 1 tsp sugar and a pinch of salt in a jar. Let sit at room temperature for at least 30 minutes or refrigerate up to 24 hours. Drain before using.

Make the dressing: in a small bowl whisk together fresh lime juice, honey, Dijon mustard, sea salt and black pepper. Slowly whisk in extra-virgin olive oil until emulsified. Taste and adjust seasoning.

Assemble salad: place mixed salad greens in a large bowl. Add orange segments, avocado slices and pickled red onion. Drizzle about half of the dressing and gently toss to coat, taking care not to break the avocado.

Finish and serve: sprinkle toasted cashews and crumbled feta over the salad. Add remaining dressing to individual plates as desired. Serve immediately.

Coconut-saffron rice

Rinse jasmine rice under cold water until water runs clear. In a medium pot, gently warm the coconut milk with water, saffron threads, grated ginger and minced garlic over low heat—do not boil. Add rinsed rice and kosher salt, bring to a simmer over medium heat, then reduce to low, cover and cook 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and let rest 10 minutes, then fluff with a fork and keep covered.

Braised bok choy

While rice cooks, heat 1 tbsp neutral oil in a large skillet over medium-high. Add halved baby bok choy cut-side down and sear 2 minutes until lightly browned. Add light soy sauce, rice wine vinegar, sesame oil and 2–3 tbsp water, cover and steam 3–4 minutes until tender-crisp. Remove lid, reduce liquid until slightly glossy. Transfer to a warm platter and sprinkle with half the sliced scallions.

Pan-seared snapper

Pat snapper fillets dry and season both sides with sea salt and black pepper. Lightly dust the skin side with 1 tbsp flour and shake off excess. In a large heavy skillet, heat neutral oil until shimmering. Add fillets skin-side down, pressing gently with a spatula for 20 seconds to ensure even contact. Cook skin-side down 3–4 minutes until skin is crisp and golden. Flip, add butter and baste the tops for 1–2 minutes until fish is cooked through (opaque and flakes easily). Transfer to a warm tray and keep tented.

Plate and garnish: Spoon coconut-saffron rice onto plates, arrange braised bok choy alongside and place pan-seared snapper on top of rice. Spoon any pan juices over fish, scatter remaining scallions and cilantro leaves, and serve with lime wedges.

Rum-soaked pineapple

In a skillet over medium heat, melt 1 tbsp butter. Add pineapple pieces and sprinkle with brown sugar. Cook, turning occasionally, 4–5 minutes until sugar dissolves and pineapple begins to caramelize. Remove skillet from heat and carefully pour dark rum over pineapple (or toss pineapple with rum off-heat) and let sit 5–10 minutes to soak and warm. If you prefer, flambé briefly with caution, then extinguish flames by covering.

Vanilla Chantilly

Chill a mixing bowl and beaters briefly. Pour chilled heavy cream into bowl, add powdered sugar and vanilla extract. Whip on medium-high speed until soft peaks form—do not overbeat. Taste and adjust sweetness.

Serve dessert: divide rum-soaked pineapple among plates or bowls, add a generous dollop of vanilla chantilly, and garnish with fresh mint leaves. Serve immediately.