Yellowtail Snapper
Crisp packets of snapper topped with vegetable slaw get an accent of gingered lemongrass pesto and a drizzle of annatto vinaigrette, made with annatto oil. Rice noodle "doilies" top the presentation. These "doilies" are easy to make, and would be wonderful with other dishes which could use a little crisp texture. Annatto oil is canola or similar bland oil in which annatto seeds have been stored; they turn the oil bright yellow-red. The use of annatto oil, rather than “plain” oil, is primarily to add color -- and it certainly does!
Ingredients
- Rice Noodle Doilies
- Rice Noodles - 4 ounces, narrow
- Vegetable Slaw
- Red Bell Pepper - 1, seeded, deribbed, and cut in long matchstick julienne
- Yellow Bell Pepper - 1, seeded, deribbed, and cut in long matchstick julienne
- Onion - 1 medium, cut in long matchstick julienne
- Tomatoes - 2, peeled, seeded, and cut in long julienne
- Fresh lemon juice - 1/2 cup
- Virgin olive oil - 1/4 cup
- Fennel Frond - 1, minced
- Basil leaf - 1, minced
- Salt and freshly ground pepper to taste
- Ginger-Lemongrass Pesto
- Fresh Ginger - 3 inches
- Macadamia nuts - 1-1/4 cup, shelled
- Lemongrass - 2 stalks, trimmed and chopped
- Cilantro - 1 bunch, stemmed and chopped
- Mascarpone Cheese - 1/2 cup
- Soy Sauce - 1/4 cup
- Sesame Oil - 2 tablespoons
- Salt - 1/2 teaspoon
- Freshly ground pepper to taste
- Rice Paper - 4 circles
- Cooking oil spray
- Yellowtail Snapper Fillets - four, 6-ounce
- Annatto oil - 1/4 cup
- Salt and freshly ground pepper to taste
- Jerk seasoning to taste
- Anatto Vinaigrette
- Red Bell Pepper - 1, cut into fine dice
- Green Bell Pepper - 1, cut into fine dice
- Kernels - from one ear of corn
- Rice Wine Vinegar - 1/4 cup
- Annatto oil - 3/4 cup
- Salt and freshly ground pepper to taste
- Cilantro-infused oil - 1/2 cup
- Black Sesame Seeds - 1/4 cup, toasted
Instructions
To prepare the doilies: Preheat the oven to 300 F. Line 2 baking sheets with parchment paper. Draw two 10- to 12-inch circles on the paper in each pan. Prepare the rice noodles according to package directions. When done, drain well. Lay rice noodles in a lacy design over the circles; make sure the noodles touch each other, but leaving the design open and lacy. Place in the oven and bake until dried out and set but not colored, usually 10 to 15 minutes. Remove from the oven and let cool; lift from the paper with a wide spatula. Set aside; keep flat and dry.
To prepare the slaw: Toss the vegetables with the lemon juice, oil, fennel, and basil. Season with salt and pepper.
To prepare the pesto: Peel the ginger with a spoon, the roughly chop it. Put into a food processor with the nuts, lemongrass, and cilantro; process until finely chopped. Scrape down the sides. Add the mascarpone and process 30 seconds. With the machine running, add the soy sauce and sesame oil. Scrape down again, then season with salt and pepper. Pulse a few times to blend.
To prepare the fish: Preheat the oven to 350 F. Spray a baking pan or sheet lightly with cooking oil spray, wiping away the excess. Lay the fillets skin-side down on a work surface and spread each fillet with the pesto mixture. Spread a towel on the work surface. Dip a rice wrapper into cool water just long enough to moisten it completely, then spread it on the towel. Place one fillet, pesto-side down, in the center of the circle. Starting at 12 o’clock, fold the wrapper over the fish and tuck under the fillet. Fold up from 6 o’clock and wrap over the first layer. Fold in the two ends to create a packet. Place on the prepared pan. Repeat with the remaining wrappers and fillets. Bake 10 minutes, until the packets are lightly browned. Remove from heat.
To make the annatto vinaigrette: Heat a non-stick pan to smoking over high heat and add the peppers and corn kernels; pan roast, tossing frequently, until the corn is beginning to brown. Remove from heat. Put the rice vinegar in a non-aluminum bowl and begin whisking; slowly drizzle in the annatto oil as you whisk to emulsify. When the vinegar and oil have been combined, add the pan-roasted vegetables and season with salt and pepper.
To serve: Cut each fish packet in half diagonally with an electric knife. Drizzle a circle on each plate with the vinaigrette. Place a snapper half on the vinaigrette on each plate. Pile a spoonful of vegetable slaw on the fish. Place a rice noodle doily on each and top with the second snapper half. Drizzle the plates with cilantro oil and sprinkle with black sesame seeds.
