Grilled red snapper w/cashew rice & tropical fruit chutne
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Red snapper fillets (7-8 oz ea), pref skin-on | |
| 2 | teaspoons | Olive oil |
| 1 | tablespoon | Canola oil |
| ½ | Onion, finely chopped | |
| 1½ | cup | Basmati rice, washed twice and drained |
| 2½ | cup | Chicken stock |
| ½ | cup | Chopped roasted cashews |
| 3 | tablespoons | Sliced green onion(s) |
| Salt and pepper to taste | ||
| 5 | Cardamon pods | |
| ½ | teaspoon | Cumin seeds |
| ½ | teaspoon | Coriander seeds |
| 1 | tablespoon | Canola oil |
| ½ | Onion(s), finely chopped | |
| 1 | Red bell pepper, diced | |
| 1 | tablespoon | Minced ginger |
| 1 | teaspoon | Minced garlic clove(s) |
| 1 | Mango, peeled pitted and diced | |
| 1 | Orange, peeled sectioned and diced | |
| 1 | Papaya, peeled seeded and diced | |
| 3 | tablespoons | Raisins |
| ¼ | cup | Rice wine vinegar |
| ½ | teaspoon | Dried red pepper flakes |
| 2 | Cinnamon sticks | |
| Salt and pepper to taste | ||
Directions
CASHEW RICE
TROPICAL FRUIT CHUTNEY
To prepare the chutney: Put the cardamon pods, cumin seed and cardamon seed in a small heavy skillet. Roast over medium-high heat, stirring often, until lightly colored and fragrant, 2-3 minutes. Pour spices into a small dish to cool; when cool, grind them. Set aside.
Heat the oil in a medium saucepan, add the onion, bell pepper, ginger and garlic and saut until soft, about 3 minutes. Add the fruit, vinegar and spices and cook over low heat, stirring occasionally, for 35-40 minutes. Add salt and pepper to taste. The chutney can be made several days in advance and chilled.
For the rice: heat the oil in a medium saucepan, add the onion and saut until soft, 2-3 minutes, Stir in the rice, followed by the chicken stock. Bring to a boil, cover and cook over medium-low heat until all the liquid is absorbed, about 20 minutes. Stir in the cashews, green onions, salt and pepper. cover to keep warm.
Preheat grill or broiler. Score the skin side of the snapper 3 times with the tip of a sharp knife. Brush the fish lightly with olive oil and add salt and pepper to taste. Grill or broil the fish on both sides, skin side first, until just opaque through, 7-10 minutes total depending on thickness of fish. To serve: Spoon the warm cashew rice into the center of individual plates. Set the fish fillet on top and add some of the fruit chutney alongside.
Simply Seafood Spring 1995
Submitted By DIANE LAZARUS On 06-08-95