Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 4 | 2 ounces fillets red |
| Snapper | |
| 1 tablespoon | Creole spice |
| 1 tablespoon | Vegetable oil |
| 2 tablespoons | Lime juice |
| 2 tablespoons | Chopped cilantro |
| 1 teaspoon | Chopped jalapeno |
| 2 tablespoons | Chopped red pepper |
| 1 cup | Diced papaya |
| 2 tablespoons | Coconut milk |
| 1 tablespoon | Toasted coconut |
| Salt and pepper | |
| 2 | Sprigs cilantro |
ESSENCE OF EMERIL #EE2194
Season the fillets with the spice. In a medium saute pan over medium-high heat, heat the oil. Sear the fish until deep golden brown on both sides. Remove to a plate. In a shallow dish, combine the lime juice, cilantro, jalapeno, and red pepper. Place the fish in the dish and let it sit for 1 hour. In a small bowl, combine the papaya, coconut milk, and coconut. Place 2 tablespoons of the papaya mixture in the bottom of two parfait glasses. Place a fillet in each glass and top each with 3 tablespoons papaya mixture, then the snapper fillets. Top with the remaining papaya mixture. Garnish with cilantro sprigs. Chill for 1 hour before serving. Yield: 2 appetizers Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.
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