Red Snapper Parfait
Yield
4 servingsPrep
15 minCook
10 minReady
2 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 42 | ounces |
red snapper fillets
|
|
| 1 | tablespoon |
creole spice
|
* |
| 1 | tablespoon |
vegetable oil
|
|
| 2 | tablespoons |
lime juice
|
|
| 2 | tablespoons |
cilantro
chopped |
|
| 1 | teaspoon |
jalapeño pepper
chopped |
|
| 2 | tablespoons |
sweet red bell peppers
chopped |
|
| 1 | cup |
papayas
diced |
*
|
| 2 | tablespoons |
coconut milk
|
|
| 1 | tablespoon |
coconut
toasted |
*
|
| 1 | x |
salt and black pepper
|
*
|
| 2 | x |
cilantro
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1213.8 | ml/g |
red snapper fillets
|
|
| 15 | ml |
creole spice
|
* |
| 15 | ml |
vegetable oil
|
|
| 3E+1 | ml |
lime juice
|
|
| 3E+1 | ml |
cilantro
chopped |
|
| 5 | ml |
jalapeño pepper
chopped |
|
| 3E+1 | ml |
sweet red bell peppers
chopped |
|
| 237 | ml |
papayas
diced |
*
|
| 3E+1 | ml |
coconut milk
|
|
| 15 | ml |
coconut
toasted |
*
|
| 1 | x |
salt and black pepper
|
*
|
| 2 | x |
cilantro
|
*
|
Directions
Season the fillets with the spice.
In a medium sauté 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.
