DAY Recipe

Accompany the fish with mashed potatoes, rice pilaf or buttered noodles.

Makes 4 servings.

INGREDIENTS
45- to 6-ounce red snapper fillets
2tablespoons olive oil
3medium leeks (white and pale green parts only), thinly sliced
2large garlic cloves, chopped
3/4pound plum tomatoes, chopped
1tablespoon chopped fresh tarragon or [...]

INGREDIENTS

1 large fingerling potato , peeled, thinly sliced
1 teaspoon kosher salt
1 teaspoon fresh turmeric, grated
1/4 cup coconut cream
2 tablespoons pureed chipotle chiles
2 teaspoons fish sauce
1 teaspoon palm sugar
14 ounces red snapper , cut in 1 x 1 chunks
1 1/4 cups coconut milk
1/2 avocado , sliced
1 green mango , thinly sliced
3red jalapeno chiles, seeded, thinly sliced
1/2 lime
12 mint leaves

DIRECTIONS

Bring a small saucepan of water to a boil, add the salt, potato, and turmeric. Reduce to a simmer. After ten minutes, remove and [...]

INGREDIENTS

1 leaf savoy cabbage
7 ounces red snapper fillets , cubed (sea bass)
4 mushrooms , cloud’s ear, sliced (if dried, rehydrate in warm water for 20 minutes)
2 tablespoons fresh ginger , julienned
2pickling onions, finely sliced
7 ounces chicken stock (1 cup)
1 tablespoon fish sauce
1 tablespoon oyster sauce
1 teaspoon palm sugar
1 teaspoon white peppercorns, ground
2 tablespoons cilantro leaves (coriander)

DIRECTIONS

Line a medium heatproof bowl with the cabbage leaf, then add the fish, mushrooms, ginger and onions.
Bring the stock to the boil, then add the fish [...]

INGREDIENTS

flat leaf parsley
4 anchovy fillets
1 teaspoon capers packed in salt , rinsed
10 mint leaves
2 tablespoons indian lime pickle
6 tablespoons olive oil
100 g fine semolina (Cream of Wheat)
4 red snapper fillets
40 g butter
boiled new potatoes , to serve
green salad, to serve

DIRECTIONS

Combine the parsley, anchovies, capers, mint, lime pickle and 4 tbsp of olive oil in a food processor, until a thick sauce is formed. Spoon into a serving bowl and set to one side.
Put [...]

INGREDIENTS

1 teaspoon garlic powder
2 teaspoons onion powder
1 teaspoon cayenne
2 teaspoons paprika
1-1 1/2 teaspoon salt (based on preference)
1 teaspoon ground black pepper
1 teaspoon dried thyme
1/4 teaspoon cumin
3 red snapper fillets
2 tablespoons melted butter
cooking oil
lemon wedges

DIRECTIONS

Mix first 8 ingredients together, and drench the fish in the mixture.
Drizzle with melted butter and sauté in a very hot (not burning), heavy (cast iron!) skillet until blackened, only a few minutes per side.
Turn and repeat on other side.
Serve with lemon wedges.