| Ingredients |
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| Crispy Pan Seared Florida Snapper |
| 6 5-ounce |
filets fresh Florida snapper, skin on |
| 1/2 cup |
cornstarch |
| 1/2 cup |
canola oil |
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sea salt to taste |
| |
black pepper, fresh ground to taste |
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| Preparation |
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With a sharp knife score the skin of filets in a crosshatch pattern. Pat filets with paper towel until completely dry. Refrigerate until time to cook. Preheat large sauté pan on medium-high heat. Lightly dust the skin side of filets with corn starch and season with sea salt and fresh ground pepper to taste. Add oil to coat the bottom of the heated pan. Carefully lay the filets in the pan skin side down. Cook for 3 to 5 minutes on both sides until skin is crispy and filets are done. Cooking time will vary depending on thickness of filets. Keeping filets skin side up, transfer to platter.
Yield
6 Servings
Nutritional Value Per Serving
Calories 424, Calories from Fat 191, Total Fat 22g, Saturated Fat 2g, Trans Fatty Acid 0, Cholesterol 81mg, Total Carbohydrates 8g, Protein 45g, Omega 3 Fatty Acid 2.42g
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| Florida Passion Fruit Coconut Milk Sauce |
| 2 |
ripe Florida passion fruit, scooped out with a spoon |
| 1/2 cup |
mirin rice wine |
| 1 tablespoon |
fresh ginger, peeled and chopped |
| 1/2 teaspoon |
tumeric |
| 1/4 cup |
dry white wine |
| 2 cups |
whipping cream |
| 3/4 cup |
unsweetened coconut milk |
| 1/2 teaspoon |
Thai red curry paste |
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sea salt to taste |
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fresh ground pepper to taste |
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| Preparation |
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Place mirin rice wine, passion fruit, ginger and tumeric in heavy medium-sized saucepan. Boil approximately 6 minutes until reduced to 1/4 cup. Add white wine and boil approximately 6 minutes until reduced to 1/4 cup. Add cream and coconut milk and bring to a boil. Reduce heat to medium and simmer sauce approximately 12 minutes until slightly thickened, stirring occasionally. Stir in curry paste. Season the sauce to taste with sea salt and fresh ground pepper. Strain through a fine mesh sieve. Set aside.
Yield
6 Servings
Nutritional Value Per Serving
Calories 388, Calories From Fat 319, Total Fat 35g, Saturated Fat 24g, Trans Fatty Acid 0.88g, Cholesterol 109mg, Total Carbohydrates 11g, Protein 3g, Omega 3 Fatty Acid 0.43g
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| Florida Citrus and Shaved Fennel Salad |
| 1 tablespoon |
rice wine vinegar |
| |
black pepper, fresh ground to taste |
| |
sea salt to taste |
| 1/4 cup |
virgin olive oil |
| 3 |
Florida oranges |
| 2 |
Florida grapefruit |
| 2 bulbs |
fennel, stalks removed |
| 1/2 cup |
jicama, julienne |
| |
| Preparation |
|
Whisk together vinegar, salt, and pepper in a large bowl. Add oil in a slow stream, whisking, until emulsified. Set aside. Peel oranges and grapefruit with a paring knife removing all white pith. Cut into sections, working over a bowl to reserve juice. Squeeze any remaining juice from membranes into a small bowl. Whisk 3 tablespoons of citrus juice into vinaigrette. Drain citrus segments, then add segments to vinaigrette. Quarter fennel bulbs lengthwise. With a mandoline slicer, cut fennel into paper-thin slices (about 1/16 inch thick). Add to citrus segments along with jicama and toss gently to combine. Set aside.
Yield
6 Servings
Nutritional Value Per Serving
Calories 168, Calories from Fat 88, Total Fat 10g, Saturated Fat 1g, Trans Fatty Acid 0, Cholesterol 0mg, Total Carbohydrates 21g, Protein 2g, Omega 3 Fatty Acid 0.08g
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| Florida Spicy Green Mango Jam |
| 3 |
green Florida mangoes (unripe) |
| 1/2 cup |
rice wine vinegar |
| 1/3 cup |
sugar |
| 1 1/2 teaspoons |
salt or to taste |
| 1 |
fresh jalapeņo chili, seeded and deveined |
| 5 cloves |
garlic |
| 1 teaspoon |
cumin, ground |
| 1 teaspoon |
coriander seeds, ground |
| 1 3-inch |
cinnamon stick |
| 2 whole cloves |
star anise |
| 2 tablespoons |
corn oil |
| 2 tablespoons |
orange marmalade |
| |
| Preparation |
|
Peel mangoes and cut into 1/2-inch cubes. Toss mangoes in a small bowl with vinegar, sugar, and salt. Set aside.
To make seasoning paste, cut ginger root into 4 pieces. Add ginger root, jalapeno, garlic, cumin, coriander and turmeric one at a time to a food processor with motor running and purée to a paste.
Heat a 4-quart heavy pot over moderately-low heat until hot. Cook seasoning paste, cinnamon stick, and star anise in oil for 10 minutes, or until very fragrant, stirring frequently. Stir in the mango mixture and marmalade. Simmer covered over low heat until mangoes are tender, about 30 minutes, stirring occasionally. Remove cinnamon stick and star anise and cool jam completely. Set aside.
Nutritional Value Per Serving
Calories 154, Calories from Fat 45, Total Fat 5g, Saturated Fat 0.68g, Trans Fatty Acid 0.07g, Cholesterol 0mg, Total Carbohydrates 29g, Protein 1g, Omega 3 Fatty Acid 0.04g
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| Sautéed Florida Gulf Shrimp with Green Mango Jam |
| 2 pounds |
Fresh Florida Gulf Shrimp, peeled and deveined, tail on |
| 1/4 cup |
canola oil |
| |
sea salt to taste |
| |
black pepper, fresh ground, to taste |
| |
| Preparation |
|
Preheat a large skillet over medium-high heat. Add oil to hot pan and carefully add shrimp. Sauté shrimp until pink and just done. Add salt and pepper to taste. Place cooked shrimp on plate and serve with Florida green Mango Jam.
Yield
6 Servings
Nutritional Value Per Serving
Calories 243, Calories from Fat 106, Total Fat 12g, Saturated Fat 1g, Trans Fatty Acid 0, Cholesterol 230mg, Total Carbohydrates 1g, Protein 31g, Omega 3 Fatty Acid 1.61g
To Serve: Spoon 3 tablespoons of Passion Fruit Coconut Sauce onto each serving plate, top with 1/2 cup Citrus Fennel Salad. Place one seared snapper filet on fennel salad, spoon on 2 tablespoons Green Mango Jam and top with two sautéed gulf shrimp.
Note: The Passion Fruit Coconut Milk Sauce, Citrus Fennel Salad and the Green Mango Jam may be made ahead of time.
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