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Florida Department of Agriculture and Consumer Services

Crispy Pan Seared Florida Snapper with Passion Fruit Cream

Posted February 28, 2013 in Entrees, Snapper

Crispy Pan Seared Florida Snapper with Passion Fruit Cream

Ingredients:

Crispy Pan Seared Florida Snapper
  • 6 (5-ounce) filets fresh snapper, skin on
  • 1/2 cup cornstarch
  • 1/2 cup canola oil
  • sea salt to taste
  • black pepper, fresh ground to taste
Florida Passion Fruit Coconut Milk Sauce
  • 2 ripe 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
  • sea salt to taste
  • fresh ground pepper to taste

Directions:

Crispy Pan Seared Florida Snapper
  1. With a sharp knife score the skin of filets in a crosshatch pattern.   
  2. Pat filets with paper towel until completely dry. 
  3. Refrigerate until time to cook.
  4. Preheat large sauté pan on medium-high heat.
  5. Lightly dust the skin side of filets with corn starch and season with sea salt and fresh ground pepper to taste.
  6. Add oil to coat the bottom of the heated pan.
  7. Carefully lay the filets in the pan skin side down. 
  8. Cook for 3 to 5 minutes on both sides until skin is crispy and filets are done. 
  9. Cooking time will vary depending on thickness of filets.
  10. Keeping filets skin side up, transfer to platter.
 Florida Passion Fruit Coconut Milk Sauce
  1. Place mirin rice wine, passion fruit, ginger and tumeric in heavy medium-sized saucepan. 
  2. Boil approximately 6 minutes until reduced to 1/4 cup. 
  3. Add white wine and boil approximately 6 minutes until reduced to 1/4 cup. 
  4. Add cream and coconut milk and bring to a boil.
  5. Reduce heat to medium and simmer sauce approximately 12 minutes until slightly thickened, stirring occasionally. 
  6. Stir in curry paste. 
  7. Season the sauce to taste with sea salt and fresh ground pepper.
  8. Strain through a fine mesh sieve. 
  9. Set aside.

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