November 13 2017

Cashew Crusted Key West Snapper w/ Coconut and Lemongrass Emulsion & Hawaiian Pesto

Happy Turkey month, my fellow Guppy followers. My recipe this month is a Snapper dish with an Asian / Hawaiian flair. I hope you will make it for yourself or your friends. Enjoy, and until next month , Bon Appetite
Cashew Crusted Key West Snapper w/ Coconut and Lemongrass Emulsion & Hawaiian Pesto
                                                                                                                        Serves 4
For the Pesto:
 In a food processor, add the following;
½ Cup- Cashews
1tsp. – fresh ginger
1tsp. – fresh garlic
¼ Cup cilantro
2TB . – Fresh Basil leaves
1TB. – Sesame oil
¼ Cup – Grape seed oil
1tsp. – soy sauce
Sea salt and pepper to taste
1)Blend all ingredients until thick, but not runny. Set aside to set up. This can be made a few days ahead. Flavor will be better.
For the sauce:
½ Cup – coconut milk
½ Cup – Heavy Whipping Cream
2TB. – Coco Lopez
1TB.- Clam base
1 Bunch –Lemongrass ( cleaned and crushed to release aromatics)
Pinch of Chili flakes
Sea salt and white pepper to taste
1) in a sauce pot, place all ingredients in and bring to a slow simmer and cook for 20 minutes, stirring occasionally. Turn heat off and strain. At service, using a hand held blender, whip sauce to a frothy consistency. Repeat just before plating
4 – 8 ounce Snapper Fillets
Sea salt & fresh ground white pepper
½ Cup – flour
2 – whole eggs
½ Cup milk
1 Cup – Ground Cashews
1 Cup – Panko Crumbs
½ Cup – Canola Oil
1) Preheat oven to 350*.Combine cashews and panko crumbs , set aside. Whisk the egg and milk together. Season the snapper with salt and pepper, dredge the top only in flour, then egg mixture, then cashew crumbs. Set aside
2)Place a sauté pan on medium high heat, add the oil. Lightly cook with crumb side down the for pieces of snapper and place on a cookie sheet. Place snapper in oven for 6 to 8 minutes until done. Set aside, keeping warm.
In 4 shallow bowls place 2 ounces of fresh frothy sauce in bowl. Place fish on the broth so that crumb side doesn’t get wet. Add a dabble of the pesto on top and garnish with some chopped cilantro and Basil chiffonade.