Nina Compton's Hot and Spicy Snapper Collars with a Chayote Slaw and Herbs
Categories:
Main Course
Nina Compton's Hot and Spicy Snapper Collars with a Chayote Slaw and Herbs
Posted:
September 30, 2021
Nina Compton's Hot & Spicy Snapper Collars with a Chayote Slaw and Herbs
TYPE | MAIN COURSE |
SERVES | 6 |
DIFFICULTY | MODERATE |
PREP TIME | 15 MIN |
COOK TIME | 15 MIN |
Ingredients
For the 6 Snapper Collars Trimmed Glaze:
- 1 qt honey
- 1 scotch bonnets torn
- 1 c pepper sauce
- 1 oz ginger roughly chopped
For the Pickled Mango Puree:
- 1 large carrot peeled
- 1 chayote
- 1 pcs scallions fine julienned
- 1 lemon zested
- 1 lime zested
- 1/2 bunch mint picked
- 1/2 bunch cilantro picked
For the Carrot and Chayote Slaw:
- 1 large carrot peeled
- 1 chayote
- 1 pcs scallions fine julienned
- 1 lemon zested
- 1 lime zested
- 1/2 bunch mint picked
- 1/2 bunch cilantro picked
For the Mojo Vinaigrette:
- ½ qt orange juice
- 1/8 c lemon juice
- 1/8 c lime juice
- 1/2 habanero pepper
- 2 cloves of garlic
- 1 tablespoon Dijon mustard
- 1 orange zested
- 1lime zested
- 1 lemon zested
- ½ cup olive oil
- 1 cup blended oil ( Canola and Olive oil blend)
- 1/8 teaspoons ground cumin
Directions
- For the Glaze: In a sauce pan, bring all ingredients to a simmer for 15 mins. Set Aside.
- For the Mojo Vinaigrette: Reduce all the juice to half the volume in a sauce pan.
- Zest garlic and habanero and bring up to a simmer with 1 cup of blended oil. Let cool once complete.
- In a blender add reduced juice, garlic, habanero mix, mustard, and emulsify with oil. Then adjust seasoning citrus zest, cumin, sherry vinegar, and salt. Reserve.
- For the Carrot and Chayote Slaw: Use a mandolin, thinly shave the mango, carrot, and chayote. Shave the vegetables and toss in the mojo vinaigrette. Tear the herbs and place them on top.
- For the Snapper: Season the snapper collar with salt and olive oil. Grill or roast at 375 for 4 Minutes.After 4 minutes, remove and brush the collar with hot honey, allowing it to caramelize. Continue to roast or grill until cooked through for approximately an additional 4 minutes.
- To serve: Plate the fish, top with the slaw, and garnish with fresh herbs.
RECIPE BY
Nina Compton
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