Ingredients: 7 oz. red snapper fillet
Salt and pepper to taste
2 oz. flour
2 oz. olive oil Preparation: Season the red snapper with salt and pepper to taste, dredge in flour and sear in the olive oil. Sear for 2 minutes on each side. Ingredients for Sauce: 4 oz. butter, whole
1 oz. ginger, julienned
2 oz. macadamia nuts, toasted
2 oz. mango, diced
2 oz. papaya, diced
4 oz. spiced rum
10 leaves fresh mint
Salt and pepper to taste Preparation: Heat the butter in a saucepan on high heat. Add the ginger and nuts. When the nuts are toasted, add the mango, papaya and spiced rum. Toss in the mint, salt and pepper. Pour sauce over the red snapper fillet. Serves: 1 to 2 Chef's Notes: - Make incisions along the back of the fillet -- this helps the fish from curling up when searing.
- This sauce can be used for chicken, pork or shrimp.
Books: Rice Book: The Definite Book on the Magic of Rice, With Hundreds of Exotic Recipes From Around the World
By Sri Owen
ISBN: 0312141327
St. Martin's Press (1999)
175 Fifth Ave.
New York, NY 10010
Phone: 212-982-3900
Fax: 212-777-6359 Seafood Cookbook: Choosing, Preparing and Savoring the Bounty of the Sea
By Jean-Paul Grappe
ISBN: 1552094014
Firefly Books Ltd. (1999)
4 Daybreak Ln.
Westport, CT 06880-2157
Phone: 800-387-5085
Fax: 800-565-6034
E-mail: service@fireflybooks.com Betty Crocker's Best Chicken Cookbook
By Betty Crocker
ISBN: 0028631552
MacMillan USA (1999)
201 West 103rd St.
Indianapolis, IN 46290-1097
Phone: 317-581-3500
Customer Service Phone: 800-858-7654 Magic Salsa: 125 Naturally Low-Fat Bold & Brassy Sauces to Add Flavor to Any Meal
By David Woods
John Wiley and Sons Inc.
605 Third Ave.
New York, NY 10158-0012
Phone: 212-850-6000
Fax: 212-850-6088
Web site: www.wiley.com We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
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