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Red Snapper
2 small onions, peeled and chopped
2 cloves garlic, minced
3/4 teaspoon sea salt
Juice of 1 lime
1 red snapper fillet
1 large plantain, peeled, sliced, and boiled until very soft
1/4 cup pumpkin seed or olive oil
1 cup coconut milk
1/8 teaspoon cinnamon
1 teaspoon honey
1 red bell pepper, seeded, and cut into thin strips
1 tablespoon palm or peanut oil
sea salt to taste
1/3 cup water
white pepper to taste
2 tablespoons spelt flour
lime wedges for garnish
1 tablespoon parsley
1. In a large bowl, mix together half the chopped onions, half the minced garlic, salt and lime juice. Place fillets in the bowl and cover with plastic wrap. Marinate the fillets overnight in refrigerator
2. In a blender, puree the boiled soft plantain with the pumpkin seed oil, half the coconut milk, cinnamon, and honey
3. In a pan, saute the remaining onion and garlic and the red pepper in the palm oil over low heat. Season with sea salt and pepper
4. Remove fillets from the marinade and drain. Discard the marinade
5. In the bottom of a steamer, combine the remaining 1/2 cup coconut milk and 1/3 cup hot water. Steam the snapper 7-10 minutes, or until fish is opaque and flakes when probed with a fork. Remove cooked snapper to a serving platter
6. In a small bowl, combine 2 tablespoons spelt flour with a little cold water. Stir this mixture into the coconut milk/water mixture and stir continuously until it thickens
7. Whisk the sauce together with the plantain puree until heated through, and drizzle over the fish. Top with the onion-garlic-red pepper mixture, and garnish with lime wedges and fresh parsley. Yield 2 servings.
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