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Snapper—or better, hogfish—is the ideal culinary vehicle. It accepts the flavors introduced to it but is still able to maintain its own firm and mild-tasting character. Paired with lumps of rich stone crab in a spicy coconut cream makes all the work that much more worthwhile. This recipe goes perfectly with a cold and refreshing Orange Crush Slush.
Ingredients | Serves 4
- 4 4-oz. snapper fillets
- 2 raw eggs, scrambled
- 2 Tbsp. water
- ½ cup flour
- 1 cup panko breadcrumbs
- 12 heirloom grape tomatoes, sliced in half
- 1 shallot, finely chopped
- 2 garlic cloves, finely chopped
- 1 red bell pepper, chopped
- 1 small habanero chili pepper, de-seeded and finely chopped
- 1 ear sweet corn, cut from cob
- 2 cans coconut cream
- 2 cups jasmine rice
- 2 Tbsp. honey
- 10 basil leaves, torn
- 1 lb. stone crab meat, cooked and shelled
- 1 lime, cut into quarters
- Peanut oil for frying
- Extra virgin olive oil
- Salt and pepper
Preparation
- In a pot over medium heat, sauté vegetables and garlic with a little olive oil until soft, adding the tomatoes last.
- Add coconut cream and bring to a simmer; add salt and pepper to taste.
- Prepare rice according to package.
- Add basil and honey to the sauce; let simmer until it begins to reduce. Keep warm.
- Dry fillets with paper towels, and season both sides with salt and pepper.
- Heat oil over medium-high heat.
- Dredge fillets first in flour, then dip in egg wash, and press both sides into panko.
- Fry fillets on both sides until opaque, approximately 3 minutes per side; remove to drain on a wire rack. Keep warm.
- Carefully transfer the sauce to a blender and blend until smooth; strain and keep warm.
To assemble, top rice with sauce, fish and crab; garnish with fresh basil and lime.
