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Cocnut and thyme cruster red snapper with pineapple salsa
Serves 4
INGREDIENTS:
For the pineapple salsa:
• 1 small pineapple, prepared, flesh diced
• 1 small red onion, finely diced
• 1 small green pepper, finely diced
• 1 tsp sweet paprika
• 1 red chilli, chopped
• Juice of 1 lime
• 1 tsp honey
• 1 tbsp coriander
• 1 tbsp mint
For the fish:
• 4 x 175g red snapper
• 1 tbsp wasabi sauce
• 1 tbsp mayonnaise
• 2 tbsp vegetable oil
• 2 limes, juice only, plus 1 tbsp extra
• 1 large clove garlic, finely chopped
• 4 tbsp finely grated fresh coconut
• 4 sprigs thyme or enough to give 2 tsp of leaves
• 1 tbsp butter
METHOD:
• For the salsa, mix all the ingredients together in a bowl. Leave to one side while cooking the fish.
• Put the fish fillets in a shallow dish. Combine the juice from 2 limes with the garlic and pour over the fish. Leave on one side to marinate for 1 to 2 hours.
• Mix together the wasabi and mayonnaise in a bowl then spread a layer over the fish.
• Mix the coconut with the thyme leaves and use to coat each fillet on both sides, pressing the coconut down well.
• Heat 2 tbsp vegetable oil in a deep frying pan set over a medium heat. Fry the fish for 3 to 4 minutes on each side until golden and crisp. About a minute before the fish is ready, add the butter and the remaining 1 tablespoon of lime juice to the pan.
• Transfer the fish to warmed plates and pour over any buttery juices. Accompany with pineapple salsa.
Find all the recipes from ITV1's Daily Cooks Challenge at www.cooksforcooks.com.
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Wednesday 23 May 2012
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