Nina Compton's Hot & Spicy Snapper Collars with a Chayote Slaw and Herbs


Tagline

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:

  • 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.

RECIPE BY

Nina Compton


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