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Entreé

Cuban Snapper Hash

INGREDIENTS

ENTREé

  • 1 Cuban Bread, 6oz loaf, crust removed
  • ½ c Coconut Milk
  • 4 Snapper Filets, 4-5 oz each
  • 1 Red Onion, chopped
  • 2 T Fresh Parsley, chopped
  • ¼ t Nutmeg
  • 1 Lime, juiced
  • Kosher Salt
  • Ground Black Pepper
  • 1 dash Tabasco Sauce
  • 1 c Virgin Olive Oil
  • 3 Hard Boiled Eggs, chopped
  • ¼ c Creme Fraiche
  • sprigs Cilantro
  • ½ c Mango Poppy Vinaigrette, see below for recipe

MANGO POPPY VINAIGRETTE

  • 1 Mango, peeled and seeded
  • 4 T Orange Juice
  • 4 t Lemon Juice
  • 1 t Chardonnay Vinegar
  • ½ t Kosher Salt
  • ¼ t Poppy Seeds
  • 5 T Olive Oil
  • 1 T Hazelnut Oil
  • 1 T Fresh Parsley, finely chopped
INSTRUCTIONS

FOR THE ENTREé

  1. Dice Cuban bread into ¼-inch cubes.
  2. Soak in coconut milk and set aside.
  3. Place Red Snapper filets in a large skillet and cover with salted water.
  4. Bring to a boil, reduce heat, and simmer until fish flakes easily.
  5. Transfer to a shallow pan, let cool.
  6. When fish is cool enough to handle, flake it and combine in a large bowl with the onion, chopped parsley, salt and pepper, nutmeg, lime juice, Tabasco, and bread mixture.
  7. Mix well.
  8. For service, heat the olive oil in a large skillet over medium heat.
  9. Add the fish mixture and cook until all the oil is absorbed and the onion is tender, 3 to 4 minutes.
  10. Fold in the hard boiled eggs, cook for 1 more minute and serve.

FOR THE MANGO POPPY VINAIGRETTE

  1. Put the mango, orange juice, lemon juice and vinegar in a blender with the salt, and poppy seeds.
  2. Puree well until the mango is completely liquid, about 3 to 4 minutes.
  3. Slowly add the oils, then the herbs.
  4. Taste, and adjust any of the ingredients if necessary. 
  5. Strain finished dressing through a fine screen strainer.
  6. The dressing should be fresh and sparkly.

FOR THE SERVICE

  1. Place a 2 inch ring mold in center of warm plate.
  2. Spoon hash into mold.
  3. Remove mold and squeeze a dollop of creme fraiche on top of timbale. Arrange a Blue Corn Cracker at an angle.
  4. Place one more dollop of creme fraiche on top of cracker and garnish with sprig of fresh cilantro.  
  5. Accent around hash with Mango Poppy Vinaigrette.

Source: Fish Extender Recipe Collection

Created 2024-02-02 08:44:01 – Last Modified 2024-02-12 13:17:42