first recipe.

ok. i am finally starting this thing. here is the first recipe i will share.

i forgot to take pictures of course.

it is a very beautiful dish. full of color.

panko almond red snapper

with blue crab basil and black bean salsa

served with coconut rice and puree of mango

salsa:

1 can blue lump crab meat

3/4 can black beans drained & rinsed

1 medium red onion diced

1 or 2 thai chilies . depends on heat preference

1/4 cup basil chiffonade

juice of 2 small limes

splash of rice vinegar

S & P

mango puree:

1 ripe mango diced

teaspoon of lemon juice

pinch of salt

coconut rice:

jasmine rice

1 can coconut milk

red snapper:

4 snapper filets skin removed

olive oil

S & P

1/2 cup almond flour

3/4 cup coarse shopped almonds

3/4 cup panko breadcrumbs

3 eggs

1 tablespoon butter

combine all ingredients for salsa except crab

use about a tablespoon of sea salt and adjust pepper to your preference

once all items have been coated evenly add the crab

gently stir so as not to break up the meat too much.

salsa should have a nice amount of liquid at the bottom

let marinade in refrigerator while finishing the dish.

tablespoon of butter in saute pan

add diced mango and saute for a few minutes till softened

remove from heat and add lemon juice and salt. stir

once cool drain liquid and puree

should be nice and creamy like a thick smoothie.

set aside

rinse 1 cup of jasmine rice in colander

add rice to 2 cups coconut milk ( unsweetened) with salt

bring to boil. reduce and let simmer around 15 minutes.

rice is done when tender.

remove from heat when rice is close to finished

as it will continue cooking in saucepan.

keep covered

combine almond flour & bits with panko on large plate or pan

whip 3 eggs in wide mouth bowl

season filets with salt and pepper

coat filets in egg. let excess run off.

dredge filets in almond mix. gently shake off any loose crust.

depending on size of filets you may need to add more egg or coating mix.

pre-heat oven to 35o degrees

2 tablespoons olive oil in medium saute pan

high heat. cook two filets at a time as to not overcrowd pan.

you may need to adjust heat.

cook fish 3 minutes per side depending on thickness

should be a nice brown golden color.

add slices of butter atop each filet and place back in saute pan

place pan in oven and cook for 4 to five minutes depending on thickness

fish will be done when gently flakes.

spoon mango puree onto plate

add a a heap of rice. then fish

spoon salsa over fish

add a touch more fresh basil chiffonade.

enjoy.