CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Vegetables, Grains, Dairy |
|
New imports, Meat – seaf |
1 |
Servings |
INGREDIENTS
4 |
|
2 ounces fil red snapper |
1 |
tb |
Creole spice |
1 |
tb |
Vegetable oil |
2 |
tb |
Lime juice |
2 |
tb |
Cilantro; chopped |
1 |
ts |
Jalapeno; chopped |
2 |
tb |
Red pepper; chopped |
1 |
c |
Diced; papaya |
2 |
tb |
Coconut milk |
1 |
tb |
Toasted coconut |
|
|
Salt and pepper |
2 |
|
Sprigs cilantro |
INSTRUCTIONS
Season the fillets with the spice. In a medium saute pan over medium-high
heat, heat the oil. Sear the fish until deep golden brown on both sides.
Remove to a plate. In a shallow dish, combine the lime juice, cilantro,
jalapeno, and red pepper. Place the fish in the dish and let it sit for 1
hour. In a small bowl, combine the papaya, coconut milk, and coconut. Place
2 tablespoons of the papaya mixture in the bottom of two parfait glasses.
Place a fillet in each glass and top each with 3 tablespoons papaya
mixture, then the snapper fillets. Top with the remaining papaya mixture.
Garnish with cilantro sprigs. Chill for 1 hour before serving.
Yield: 2 appetizer
Recipe By : ESSENCE OF EMERIL SHOW
Posted to MC-Recipe Digest V1 #226
Date: Fri, 27 Sep 1996 09:21:52 -0700
From: "Rowaan@ix.netcom.com" <rowaan@ix.netcom.com>
A Message from our Provider:
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