This recipe is slightly more complicated as it comes in 5 parts. However all the
sauces etc can be made in advance.
6 x 5 oz Fresh Florida Snapper fillets with the skin on
1/2 Cup of cornstarch
1/2 Cup of Canola Oil
Sea salt to taste
Black Pepper freshly ground to taste
Calories 424, Calories from
Fat 191, Total Fat 22g, Saturated Fat 2g, Trans Fatty Acid 0, Cholesterol 81mg,
Total Carbohydrates 8g, Protein 45g, Omega 3 Fatty Acid 2.42g per serving.
With a sharp knife score
the skin of filets in a crosshatch pattern. Pat filets with paper towel until
completely dry. Refrigerate until time to cook.
Preheat large sauté pan on medium-high heat. Lightly dust the skin side of
filets with corn starch and season with sea salt and fresh ground pepper to
taste. Add oil to coat the bottom of the heated pan. Carefully lay the filets in
the pan skin side down. Cook for 3 to 5 minutes on both sides until skin is
crispy and filets are done.
Cooking time will vary depending on thickness of filets. Keeping filets skin
side up, transfer to platter
Florida Passion Fruit Coconut Milk
2 x Ripe
Florida passion fruits, scooped out with a spoon
1/2 Cup Mirin rice wine
1 Tablespoonful fresh ginger, peeled and chopped
1/2 teaspoonful of turmeric
1/4 Cup dry white wine
2 Cups whipping cream
3/4 Cup unsweetened coconut milk
1/2 teaspoonful Thai red curry paste
Sea salt to taste
Fresh ground pepper to tatse
Place mirin rice
wine, passion fruit, ginger and turmeric in heavy medium-sized saucepan.
Boil approximately 6 minutes until reduced to 1/4 cup. Add white wine and boil
approximately 6 minutes until reduced to 1/4 cup. Add cream and coconut milk and
bring to a boil.
Reduce heat to medium and simmer sauce approximately 12 minutes until slightly
thickened, stirring occasionally. Stir in curry paste. Season the sauce to taste
with sea salt and fresh ground pepper. Strain through a fine mesh sieve. Set
Calories From Fat 319, Total Fat 35g, Saturated Fat 24g, Trans Fatty Acid 0.88g,
Cholesterol 109mg, Total Carbohydrates 11g, Protein 3g, Omega 3 Fatty Acid 0.43g
Florida Citrus & Shaved Fennel
1 Tablespoonful of rice wine
Black pepper, freshly ground to taste
Sea salt to taste
1/4 Cup Virgin Olive Oil
3 Florida Oranges
2 Florida Grapefruits
2 Bulbs Fennel, stalks removed
1/2 Cup Jicama, julienne
Whisk together vinegar, salt, and pepper in a
large bowl. Add oil in a slow stream, whisking, until emulsified. Set aside.
Peel oranges and grapefruit with a paring knife removing all white pith. Cut
into sections, working over a bowl to reserve juice. Squeeze any remaining juice
from membranes into a small bowl. Serves
Whisk 3 tablespoons of citrus juice into vinaigrette. Drain citrus segments,
then add segments to vinaigrette. Quarter fennel bulbs lengthwise. With a
mandoline slicer, cut fennel into paper-thin slices (about 1/16 inch thick). Add
to citrus segments along with jicama and toss gently to combine. Set aside.
168, Calories from Fat 88, Total Fat 10g, Saturated Fat 1g, Trans Fatty Acid 0,
Cholesterol 0mg, Total Carbohydrates 21g, Protein 2g, Omega 3 Fatty Acid 0.08g
Spicy Green Mango Jam
3 x Green Florida mangoes (Unripe)
1/2 Cup of Rice Wine Vinegar
1/3 Cup of Sugar
1 1/2 Teaspoonfuls of salt or to taste
1 Fresh Jalapeno Chili, seeded and deveined
5 Cloves Garlic
1 Teaspoonful of Cumin ground
! Teaspoonful of Coriander Seeds, Ground
1 3" Cinnamon Stick
2 Whole Cloves Star Anise
2 Tablespoonfuls of Corn Oil
2 Tablespoonfuls of Orange Marmalade
Peel mangoes and
cut into 1/2-inch cubes. Toss mangoes in a small bowl with vinegar, sugar, and
salt. Set aside.
To make seasoning paste, cut ginger root into 4 pieces. Add ginger root,
jalapeno, garlic, cumin, coriander and turmeric one at a time to a food
processor with motor running and purée 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 for 10 minutes, or until very
fragrant, stirring frequently. Stir in the mango mixture and marmalade. Simmer
covered over low heat until mangoes are tender, about 30 minutes, stirring
occasionally. Remove cinnamon stick and star anise and cool jam completely. Set
Calories from Fat 45, Total Fat 5g, Saturated Fat 0.68g, Trans Fatty Acid 0.07g,
Cholesterol 0mg, Total Carbohydrates 29g, Protein 1g, Omega 3 Fatty Acid 0.04g
Sautéed Florida Gulf Shrimp with
Green Mango Jam
2lbs Fresh Florida Gulf Shrimp, peeled and
deveined, tails on
1/4 Cup of Canola Oil
Sea Salt to taste
Black pepper freshly ground to taste
Preheat a large skillet over medium-high heat. Add oil to hot pan and carefully
add shrimp. Sauté shrimp until pink and just done. Add salt and pepper to taste.
Place cooked shrimp on plate and serve with Florida green Mango Jam.
Calories from Fat 106, Total Fat 12g, Saturated Fat 1g, Trans Fatty Acid 0,
Cholesterol 230mg, Total Carbohydrates 1g, Protein 31g, Omega 3 Fatty Acid 1.61g
To Serve Crispy Pan Seared Florida
Snapper + Extra Ingredients
tablespoons of Passion Fruit Coconut Sauce onto each serving plate, top with 1/2
cup Citrus Fennel Salad. Place one seared snapper filet on fennel salad, spoon
on 2 tablespoons Green Mango Jam and top with two sautéed gulf shrimp.
PLEASE NOTE: The Passion Fruit Coconut Milk Sauce, Citrus Fennel
Salad and the Green Mango Jam may be made ahead of time.
To compliment this try a nice dry table white wine available at all
large stores like Publix etc.