The Flavors of the Florida Keys by Linda Gassenheimer

Author:Linda Gassenheimer
Language: eng
Format: epub
Publisher: Grove Atlantic
Published: 2010-03-21T16:00:00+00:00

Broiled Snapper with Pineapple Salsa

SERVES 4

Little Palm Island is a gem off the shore of Torch Key and is accessible only by boat or seaplane. It’s at MM 28.5 and is a dreamy hideaway. Chef Luis Pous, executive chef for the restaurant, creates what he calls “modern tropical cuisine” using flavors from South America and the Caribbean, with French influences. Here is a sample that is simple to make and scrumptious to eat.

4 tablespoons olive oil, divided use

2 tablespoons lime juice, divided use

4 fresh pineapple slices, core removed

1/2 cup diced red onion

1/2 jalapeño pepper, seeded, ribs removed, and diced

1/4 cup chopped cilantro

Salt and freshly ground black pepper to taste

2 tablespoons butter

1 1/2 pounds snapper fillets

4 teaspoons fresh tarragon leaves

Mix 2 tablespoons olive oil and 1 tablespoon lime juice together and brush on the pineapple slices. Sauté the pineapple for 2 minutes in a skillet over medium-high heat. Turn and sauté for 2 minutes. They should be golden brown. Dice the pineapple and place in a bowl. Add the onion, jalapeño pepper, cilantro, remaining olive oil, and remaining lime juice. Toss well. Add salt and pepper to taste. Toss again.

Preheat the broiler. Melt the butter in a large skillet over medium-high heat. Add the snapper fillets. Sauté for 2 minutes. Turn and sauté for another minute. Sprinkle with salt and pepper to taste and the tarragon leaves. Place under the broiler for 2 minutes. The fish is cooked when it flakes easily. Place the fillets on 4 plates and spoon the salsa on top.

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