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Mojito SnapperPlease note that all quantities are approximate-- I rarely if ever actually measure anything when I'm playing around in the kitchen, and you should mess around with them anyway to customize the recipe to your taste. Even so, I have noticed one thing, at least, that is good. It is good for people to eat well, drink a good glass of wine, and enjoy their work- whatever they do under the sun- for however long God lets them live. (Ecclesiastes 5:18, NLT) |
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- 2 snapper filets (or whatever fish you like) - Breading: ½ c bread crumbs, ½ c finely shredded Mexican cheese mixture, 1 tsp each salt, cayenne pepper, cumin, and chili powder - Salsa: 1 mango, cubed; 1 avocado, cubed; 1 tomato cubed; ¼ coarsely chopped onion; ½ c coarsely chopped mint; ¼ c coarsely chopped cilantro, ¼ c lime juice; salt and pepper to taste - 1 shallot, finely chopped - ¼ c rum - ¼ c lime juice - 2 tbsp mint, finely chopped - 4 tbsp butter - peanut oil - flour - egg wash with 1 egg and ¼ c water - salt and white pepper Season fish filets with salt and pepper. Dredge in the flour, then the egg wash, and coat with the breading mixture. Heat peanut oil and saute’ the fish golden brown on both sides. Remove fish from pan and keep warm. De-glaze the pan with rum. Add shallots, lime juice, and finely chopped mint and reduce by ½. Reduce heat and add in butter 1 tbsp at a time, stirring constantly until incorporated and a sauce-like consistency. Season with salt and white pepper to taste, pour over the fish and serve with the salsa. |
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