Chef Orlando's red snapper with rum fruit salsa
22 MARCH 2011
- 4 small red snapper fillets
- Juice of 2 lemons or limes
- 4 tbsp Orlando’s Island Seasoning or proprietary green seasoning
- ½ cup virgin coconut oil or olive oil
For the salsa
- ½ cup each diced mango, pineapple and orange segments
- ½ cup each diced red and green peppers
- 1 tbsp red onion (diced)
- 1 tbsp fresh Chadon Beni or coriander, chopped
- 1 tbsp fresh spring onion (chopped)
- ½ tsp garlic (minced)
- 1 tbsp virgin coconut oil or olive oil
- ½ tsp jerk seasoning
- 2 tsp lime juice
- 1 tbsp honey
- ½ cup rum
Method
For the salsa: In a mixing bowl combine the oil, lime juice, honey , rum and jerk seasoning, then add the fruit and vegetables. Mix gently then marinate for at least 15mins or in an airtight container in the fridge for up to 4 hours
For the fish: Wash the snapper fillets with lime or lemon juice, then put in a dish and season with Orlando’s or green seasoning. Cover, then marinate for at least 30 minutes or up to 24hrs in a fridge.
Heat a frying pan and oil over a medium to high heat and fry the fillets for 2-3 minutes each side until golden brown.
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