Red snapper parfait

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.

Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve (dot) com (change characters as needed, this is to prevent bulk E-mailers from capturing my address), moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes, creator of Frazzled Cook breadmachine mixes, homepage

Similar recipes