Wednesday, October 9, 2002
Bite with Belkys: Spicy Snapper
It's a fish dish with a kick sure to make your mouth water. So bring your appetite...
Ancho chili crusted red snapper fillet with roasted poblano chili crab meat salsa and mango paint
The Chef: Chris Wilber
Canyon Southwest Cafe
1818 E. Sunrise Blvd.
Fort Lauderdale, FL 33304
4 poblano roasted, seeded and julienned
1/4 cup freshly chopped cilantro
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
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.