Madras-Seared Red Snapper

black pepper rock shrimp, coconut creamed spinach

Madras-Seared Red Snapper

4 – 6 oz. fresh red snapper filets (any snapper will substitute), skin on (optional)

kosher salt, to taste

black pepper, to taste

madras curry powder, to taste

1 T. extra virgin olive oil

Season the fish on both sides with salt, pepper and madras curry powder. Heat a nonstick

pan over medium high and add the olive oil to the pan. If keeping the skin on,

place seasoned snapper, skin side down, in the oil, and let sear, cooking the fish almost

all the way until it is done. In the last moments of cooking, flip the fish over and sear

the other side, cooking the fish until done. If removing the skin, do the same thing,

except cook the fish on one side for two to three minutes, then flip and cook on the

other side until completely cooked. Serve immediately over the coconut-creamed

spinach, and top with the black pepper rock shrimp, placing some the sauce around

the dish.

Repeat with remaining fish.

Black Pepper Florida Rock Shrimp

20-30 fresh Florida rock shrimp

kosher salt, to taste

1 T. ground coriander

1 T. ground black pepper

1 T. coconut oil (or any oil you prefer)

1 clove garlic, minced

1 tsp. grated fresh ginger

2 T. fresh squeezed lime juice

2 T. shrimp stock

1 T. jaggery simple syrup or dark brown sugar simple syrup

2 t. lime zest

1 T. unsalted butter

Combine the salt, black pepper and coriander in a small bowl. Season the shrimp all

over with the spice mixture and set aside. Heat a non-stick skillet over medium high

heat and add the coconut oil. Add the shrimp, searing on all sides by shaking the pan.

Add the garlic and ginger, and continue to cook for another minute. Deglaze the pan

with the lime juice, then add the simple syrup and the stock. Let reduce by one third.

Add the lime zest and butter. Swirl the pan, combining all ingredients, and serve

immediately over the fish.

Coconut Creamed Spinach

1 t. coconut oil

1/2 leek, julienned

2 t. grated fresh ginger

1/2 can coconut milk

3 c. baby spinach leaves

kosher salt, to taste

Place a medium sauté pan over medium high heat. Add the coconut oil, leek and

ginger. Cook for a minute until leek is translucent. Add coconut milk and simmer,

reducing by one quarter. Add the spinach leaves, tossing and moving them about,

allowing them to just wilt in the milk. Season with salt and pepper and serve

immediately.