Bring the flavor of the Caribbean to your table with this perfectly balanced sweet-meets-spice dish.
2 T butter, melted
2 fillets fresh snapper, trimmed and deboned
2 T each paprika and curry
1 T salt
2 t sugar
1/4 t cayenne
(Reserve unused rub for sweet potato chips)
juice from 1/2 each lemon, lime and orange
1 T brown sugar
1 t coriander seed
1 t jalapeño, diced
1/4 c cilantro
2 t coconut, toasted
zest and juice from ¼ lime
1/2 t jalapeño
1 T mango, diced
Sweet Potato Chips
1 lg sweet potato, scrubbed
1 c vegetable oil
remaining seasoning from snapper rub
Dip fish in melted butter, shake off excess and liberally shake on rub on both sides. Sauté 2-3 min in skillet over med heat upside down. Turn fish over and bake in 350° oven until flaky (approx. 8-10 min).
To make sauce, reduce ingredients until syrupy over med heat in saucepan (about 5 min) and strain.
Combine relish ingredients. Top fish with sauce and relish; serve immediately.
For potato chips:
In heavy bottomed pan or skillet, heat oil over med high heat until it sizzles, but doesn’t smoke. Slice potato into thin “chips.” Carefully fry until golden brown and beginning to crisp. Drain on paper towels and toss with seasoning. Serve immediately with Caribbean snapper.