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Recipe: Poached Red Snapper with Papaya and Mango Sauce Vierge
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| INGREDIENTS | |
| 1/2 cup | diced papaya |
| 1/2 cup | diced mango |
| 2 tablespoons | diced red onion |
| 1 tablespoon plus 1 teaspoon | coarsely chopped tarragon |
| 1 tablespoon | very finely chopped shallot |
| 2 teaspoons | very finely chopped fresh ginger |
| 1 small | garlic clove, very finely chopped |
| Four 7- to 8-ounce | skinless red snapper fillets |
| Sea salt | |
| Cayenne pepper | |
| 1/4 cup | extra-virgin olive oil |
| 2 tablespoons | fresh lime juice |
| Freshly ground black pepper | |
In a medium bowl, mix the papaya with the mango, red onion, tarragon, shallot, ginger and garlic.
Fill a large, high-sided skillet with 1/2 inch of water and bring to a simmer. Season both sides of the snapper fillets with salt and cayenne pepper. Add the fillets to the skillet, cover and simmer gently until just cooked through, about 7 minutes. Transfer the fish to plates with a slotted spatula.
Add the olive oil and lime juice to the papaya-mango mixture and season with salt and black pepper. Spoon the sauce over the snapper and serve.
Recipe uploaded with Shop'NCook for iPhone.
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