Pan seared snapper:
The best fish is satin snapper – make sure the fish is not too big or the skin will be too tough. Otherwise take it off.
Pan sear the snapper, skin down, in a non stick pan with a little butter. Hold the fish for a few seconds making sure the fish stays flat. Bake in a hot over for about four to five minutes, but check to make sure you do not overcook it.
Chorizo potatoes:
The Chorizo we use is Palacio brand from Spain, a mild one. You could use something else but make sure it is authentic or the flavour will not be the same.
Scoop the peeled potatoes to make small balls or dice it evenly. Cook the potatoes slowly with the butter, cover it up with water, salt until cooked through, about 10 minute, cool down.
Roughly chop the chorizo, onion and garlic. Sauté in a pot with olive oil for five minutes, then add cream and thyme and simmer for 15 minutes. Blend and strain through a fine sieve. Keep warm, then add the potatoes and heat up.
To serve:
Put in a bowl, put the fish on top, skin up, add two tablespoons of tomato vinaigrette on top, and finish with chopped herbs.
Seared snapper, chorizo potato, tomato vinaigrette:
4 filet snapper skin on
½ chorizo sausage dry
2 cups cream
1 onion
5 cloves garlic
1 bunch thyme
4 large Yukon Gold potatoes
4 oz butter
Olive oil
Scotch bonnet vinegar:
½ onion
½ carrot
2 scotch bonnet peppers
1 cup rice vinegar
Salt
Bring the vinegar to the boil, then add the rest of the ingredients and blend
Tomato scotch bonnet vinaigrette:
2 tomatoes seeded and chopped
¼ red onion finely sliced
2 tablespoons scotch bonnet vinegar
2 tablespoons olive oil
Chopped cilantro and parsley
Salt
Mix ingredients together