Caribbean Red Snapper Recipe

Prepare and dice

Chill the lamb in the freezer for 15–20 minutes to firm it up, then trim any sinew. Using a sharp knife, finely dice the lamb into small uniform pieces (about 1/8–1/4 inch). Keep very cold.

In a mixing bowl combine the diced lamb, minced shallot, chopped fresh mint, Arabic spice blend, sea salt, and black pepper. Add olive oil and lime juice and gently fold to incorporate without overworking. Taste and adjust seasoning. Cover and keep chilled until plating. Just before plating, drizzle the 1/2 teaspoon coal oil (or substitute) over the tartare and gently fold for a faint smoky finish.

Preheat oven to 350°F (175°C). Spread the 1/2 cup fine bulgur on a baking sheet and toast in the oven 6–8 minutes until fragrant and slightly darker. Let cool.

Pulse the toasted bulgur in a food processor until it becomes a coarse powder. Add the flour and salt and pulse to combine. Add cold cubed butter and pulse until the mixture resembles coarse sand. With the processor running, add ice water 1 tablespoon at a time until the dough just holds together.

Turn dough onto a lightly floured surface, press into a disk, and roll very thin (1/16 inch). Cut into squares or desired cracker shapes. Place on a parchment-lined baking sheet, brush lightly with neutral oil, and bake 12–15 minutes or until golden and crisp. Cool completely — crackers will crisp further as they cool.

Bring a small pot of water to a simmer and add the chopped plantain. Cook until tender, about 6–8 minutes. Drain and allow to cool slightly.

In a blender combine the cooked plantain, fresh pineapple, coconut milk, lime juice, salt, and 1/4 teaspoon coal oil (or smoked oil substitute). Blend until smooth. If too thick, add 1 teaspoon water or more coconut milk to reach a smooth piping/smothering consistency. Taste and adjust salt and acidity.

Transfer puree to a squeeze bottle or small bowl and keep at room temperature until plating.

Heat 1 teaspoon olive oil in a small skillet over medium heat. Add the minced garlic and minced shallot; sauté 30–45 seconds until fragrant but not browned.

Add diced tomato and sauté 1–2 minutes until the tomato begins to soften. Stir in the grated fresh coconut and cook another 1 minute to meld flavors. Remove from heat, stir in chopped cilantro, lime juice, and salt. Let cool to slightly warm or room temperature.

To assemble, place a small quenelle or ring (2–3 tablespoons) of lamb tartare in the center of each plate. Spoon or pipe 1–2 small dollops (about 1 tablespoon each) of plantain-pineapple puree beside the tartare.

Spoon 1–2 tablespoons of the tomato & coconut sofrito adjacent to the tartare and puree, arranging components so flavors mingle but remain distinct.

Place 2–3 bulgur crackers leaning into the tartare or arranged around the plate for texture. Finish with a few micro cilantro leaves and small mint leaves on top of the tartare, and a light drizzle of coal oil if desired. Serve immediately with a lime wedge.