Red Snapper Parfait (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 130 Minutes |
Ready In: 140 Minutes Servings: 2 |
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Ingredients:
4 - 2 ounce fillets red snapper |
1 tablespoon creole spice |
1 tablespoon vegetable oil |
2 tablespoons lime juice |
2 tablespoons chopped cilantro |
1 teaspoon chopped jalapeno |
2 tablespoons chopped red pepper |
1 cup diced papaya |
2 tablespoons coconut milk |
1 tablespoon toasted coconut |
salt and pepper |
2 sprigs cilantro |
Directions:
1. Season the fillets with the spice. In a medium saute pan over medium-high heat, heat the oil. Sear the fish until deep golden brown on both sides. Remove to a plate. In a shallow dish, combine the lime juice, cilantro, jalapeno, and red pepper. Place the fish in the dish and let it sit for 1 hour. In a small bowl, combine the papaya, coconut milk, and coconut. Place 2 tablespoons of the papaya mixture in the bottom of two parfait glasses. Place a fillet in each glass and top each with 3 tablespoons papaya mixture, then the snapper fillets. Top with the remaining papaya mixture. Garnish with cilantro sprigs. Chill for 1 hour before serving.
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