Red Snapper with Florida Rock Shrimp

 

Madras-Seared Red Snapper
black pepper rock shrimp, coconut creamed spinach
Madras-Seared Red Snapper
4 – 6 oz. fresh red snapper filets (any snapper will substitute), skin on (optional)
kosher salt, to taste
black pepper, to taste
madras curry powder, to taste
1 T. extra virgin olive oil
Season the fish on both sides with salt, pepper and madras curry powder. Heat a nonstick
pan over medium high and add the olive oil to the pan. If keeping the skin on,
place seasoned snapper, skin side down, in the oil, and let sear, cooking the fish almost
all the way until it is done. In the last moments of cooking, flip the fish over and sear
the other side, cooking the fish until done. If removing the skin, do the same thing,
except cook the fish on one side for two to three minutes, then flip and cook on the
other side until completely cooked. Serve immediately over the coconut-creamed
spinach, and top with the black pepper rock shrimp, placing some the sauce around
the dish.
Repeat with remaining fish.
Black Pepper Florida Rock Shrimp
20-30 fresh Florida rock shrimp
kosher salt, to taste
1 T. ground coriander
1 T. ground black pepper
1 T. coconut oil (or any oil you prefer)
1 clove garlic, minced
1 tsp. grated fresh ginger
2 T. fresh squeezed lime juice
2 T. shrimp stock
1 T. jaggery simple syrup or dark brown sugar simple syrup
2 t. lime zest
1 T. unsalted butter
Combine the salt, black pepper and coriander in a small bowl. Season the shrimp all
over with the spice mixture and set aside. Heat a non-stick skillet over medium high
heat and add the coconut oil. Add the shrimp, searing on all sides by shaking the pan.
Add the garlic and ginger, and continue to cook for another minute. Deglaze the pan
with the lime juice, then add the simple syrup and the stock. Let reduce by one third.
Add the lime zest and butter. Swirl the pan, combining all ingredients, and serve
immediately over the fish.
Coconut Creamed Spinach
1 t. coconut oil
1/2 leek, julienned
2 t. grated fresh ginger
1/2 can coconut milk
3 c. baby spinach leaves
kosher salt, to taste
Place a medium sauté pan over medium high heat. Add the coconut oil, leek and
ginger. Cook for a minute until leek is translucent. Add coconut milk and simmer,
reducing by one quarter. Add the spinach leaves, tossing and moving them about,
allowing them to just wilt in the milk. Season with salt and pepper and serve
immediately.

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