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:

• 2 large mangoes
• 1 qt white wine vinegar
• 1 cup sugar

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 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
• Sherry Wine to taste

Directions

1. For the Glaze: In a sauce pan, bring all ingredients to a simmer for 15 mins. Set Aside.
2. For the Mojo Vinaigrette: Reduce all the juice to half the volume in a sauce pan.
3. Zest garlic and habanero and bring up to a simmer with 1 cup of blended oil. Let cool once complete.
4. 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.
5. 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.
6. 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.
7. To serve: Plate the fish, top with the slaw, and garnish with fresh herbs.