Cuban Red Snapper

Lobster-Plaintain Fu Fu, Pioppini mushrooms, poblano-coconut sauce, mango-pickled red onion salad.

Cuban Red Snapper

2 each Red Snapper fillet, approx. 6 oz, skin on)
2 tb whole butter
s/p to taste
1 cup Pioppini mushroom

Clear the fillet, removing all scales. Score the skin side with 2-3 cuts. Melt butter in pan over medium-high heat. Season fillet with salt, pepper. Sear skin side down for 5-8 minutes until skin is crisp. Turn and cook flesh side 3-5 minutes until firm.

Poblano-Coconut Sauce

3 each Poblano peppers, grilled, peeled, seeded
3 oz coconut milk
1 oz heavy cream
1 ts lime juice
2 ts cilantro
1 tb corn syrup
S/p to taste

Combine all ingredients in blender. Blend until smooth. Keep at room temperature.

Lobster and Plantain Mufongo

2 tb butter
3 each ripe plantain
½ each white onion, minced
2 tb minced garlic
4 cup chicken / lobster / vegetable stock
s/p to taste
pinch sugar
pinch cinnamon
2 ts fresno chili pepper, minced
lime zest, to finish
3 oz lobster, diced
2 each scallion, greens, minced

Sauté the onions, garlic in melted butter. Add diced plantain, cook for 8-10 minutes. Add stock of choice. Simmer, stirring regularly, until the plantain can me mashed with a fork. Add remaining ingredients, adjust seasoning.

Mango-pickled red onion Salad

1 each mango, julienned (mandolin)
1 each red onion, thin sliced
1 each lime, zested/juiced
1 tb toasted-sliced almonds
1 tb red bell pepper, julienned
Pinch red pepper flake
4 tb cilantro
¼ cup greens
1 oz olive oil
s/p to taste

Combine all ingredients in mixing bowl. Allow to marinate for 1—15 minutes, adjust seasoning, and serve.