Wednesday, September 30, 2009

Snapper and Fingerling Potatoes with Red Pepper Sauce

  • Snapper
  • Red pepper x 3
  • Shallot x 3
  • Lime x 1
  • Water x 1/4 cup
  • Cream x 1/4 cup
  • Fingerling potato x 3
  • Cilantro
  • Butter, olive oil, salt, pepper
Potato: Boil potatoes until almost cooked. Peel and slice in half. saute in butter until slightly golden brown.
Sauce: Chop and fry shallots and red peppers in olive oil. Season. Add juice of a lime and 1/4 cup water. Bring to boil and simmer until peppers are cooked. Add cilantro and blend (drain some water out to make it thicker). Taste, season and add cream if you think it's necessary!
Fish: Fry the fish, 4 - 6 minutes each side (depending on the thickness of the fillet). Plate the fish on top of the potatoes and in a pool of red pepper sauce. Garnish with some black peppercorn and lime zest.

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