Bite with Belkys: Spicy Snapper

The Chef: Chris Wilber

Canyon Southwest Cafe

954-765-1950

1818 E. Sunrise Blvd.

Fort Lauderdale, FL 33304

Salsa Ingredients:

4 poblano roasted, seeded and julienned

1/4 cup freshly chopped cilantro

olive oil

juice of 2 limes

1/2 teaspoons ground cumin

1/2 red onion, finely diced

1 pound jumbo lump crab meat

Mango paint ingredients:

2 ripe mangos peeled

juice of 1 lime

1 oz. tequila

salt and pepper

Other Ingredients:

1/4 cup ancho chili powder

4 red snapper fillets (each 8-10 oz.)

extra virgin olive oil

To make the salsa, put all salsa ingredients, except for the crab, in a mixing bowl, and mix together well. Salt and pepper to taste. Put crab meat in so last so that it won't break up too much.

Now make the mango paint, by peeling the mangos and removing the flesh away from the pit. Put the mango, lime juice, tequila, and salt and pepper to taste in a food processor or blender and puree until smooth. Put in a squeeze bottle and set aside.

To cook the snapper fillet, sprinkle with salt and pepper then coat the meat side with ancho chili powder. In a hot saute pan over medium high heat, place the fillet meat side down first for about one minute. Turn fish over in pan and finish in a 350 degree oven for about 4-5 minutes.

Place the snapper in the center of the plate and generously put salsa on top of fillet. Spoon mango pain around plate and garnish with fresh cilantro sprigs.