Ingredients Jump to Instructions ↓

  1. 6 (5-ounce) fresh Florida snapper fillets , skin on

  2. 1/2 cup cornstarch

  3. 1/2 cup canola oil

  4. 2 Florida passion fruits, ripened, scooped out with a spoon

  5. 1/2 cup mirin

  6. 1 tablespoon chopped peeled fresh ginger

  7. 1/4 cup dry white wine

  8. 2 cups whipping cream

  9. 3/4 cup unsweetened coconut milk

  10. 1/2 teaspoon Thai red curry paste

  11. 1 tablespoon rice wine vinegar

  12. 1/2 teaspoon grain mustard

  13. 2 bulbs fennel, with stalks removed Sea salt and freshly ground black pepper

  14. 1/4 cup virgin olive oil

  15. 3 Florida oranges

  16. 2 Florida grapefruits

  17. 2 pounds fresh Florida gulf shrimp

  18. 1/4 cup canola oil

  19. 3 Green Florida mangoes, unripe

  20. 1/2 cup white vinegar

  21. 1/3 cup sugar

  22. 1 1/2 teaspoons salt 1-inch piece fresh gingerroot , peeled

  23. 1 fresh jalapeno chili

  24. 5 garlic cloves

  25. 1 teaspoon ground cumin

  26. 1 teaspoon ground coriander seeds

  27. 1/2 teaspoon ground turmeric 3-inch piece cinnamon stick

  28. 2 star anise

  29. 2 tablespoons corn oil

Instructions Jump to Ingredients ↑

  1. Photo: Crispy Pan Seared Florida Snapper with Passion Fruit Cream and Florida Citrus and Shaved Fennel Salad, Garnished with Sauteed Florida Gulf Shrimp and Spicy Green Mango Jam Recipe With a sharp knife make small slices in the skin of the fish, making a crosshatching pattern. Pat completely dry with paper towels. Keep refrigerated until time to cook. Preheat a large saute pan on medium-high heat. Lightly dust the skin side of the fish with cornstarch and season lightly with sea salt and fresh ground pepper. Add enough oil to the hot pan to coat the bottom. Carefully lay the fish in the pan skin side down. Cook for several minutes, on both sides until skin is crispy and fish is just done. Cooking time will vary. Keep fish skin side up and transfer to a platter.

  2. Place passion fruit, mirin and ginger in heavy medium sized saucepan . Boil until reduced to about 1/4 cup, about 6 minutes. Add wine and boil until reduced to about 1/4 cup, about 6 minutes. Add cream and coconut milk, bring to boil, then reduce heat to medium. Simmer sauce until slightly thickened, stirring occasionally, about 12 minutes. Stir in curry paste. Season sauce, to taste, with sea salt and fresh ground pepper. Strain through a fine mesh sieve or strainer lined with cheesecloth Whisk together vinegar, mustard, salt, and pepper in a large bowl. Add oil in a slow stream, whisking, until emulsified. Cut peel, including all white pith, from oranges and grapefruit with a paring knife. Working over a bowl, cut into segments. Squeeze juice from membranes into a small bowl, then whisk 3 tablespoons juice into vinaigrette. Drain citrus segments, then add to vinaigrette . Quarter fennel bulbs lengthwise, then cut into paper-thin slices, about 1/16-inch thick, with a slicer or mandolin. Add to fruit along with fennel and toss gently to combine.

  3. Preheat a large skillet over medium-high heat. Peel and devein shrimp, leaving tails intact. Pat dry with a paper towel. Add oil to hot pan, and carefully add shrimp and season with salt and pepper. Saute until pink and just done. Place cooked shrimp on plate and serve with Florida Green Mango Jam.

  4. Peel mangoes and cut into 1/2-inch cubes. In a small bowl, toss mangoes with vinegar, sugar, and salt. To make seasoning paste: cut gingerroot into 4 pieces. For a milder chutney, while wearing rubber gloves, remove seeds and veins from jalapeno . Add to a food processor with motor running gingerroot, jalapeno, garlic, cumin, coriander , and turmeric , 1 at a time, and puree to a paste. Heat a 4-quart heavy pot over moderately low heat until hot. Cook seasoning paste, cinnamon stick , and star anise in oil, stirring frequently, for 10 minutes, or until very fragrant. Stir in mango mixture and simmer, covered, over low heat, stirring occasionally, until mangoes are tender, about 30 minutes. Remove cinnamon stick and star anise and cool chutney completely *


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