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Red Snapper With Papaya Sauce & Rice Pilaf

June 19, 2013

Fish:
• 6-8 fish fillets
(red snapper, tilapia, catfish, fancy-shmancy sea bass)
• a/n kosher salt
• a/n fresh ground pepper

***

• Season both sides of fillets, either broil or grill.

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Papaya Salas:
• ½ large orange papaya (medium dice)
• 1 small yellow papaya (small dice)
• 1-2 tbsp. papaya seeds
• 1 yellow mango (medium dice)
• ½ red onion (medium dice)
• ½ red bell pepper (medium dice)
• 1 green Serrano chili (cleaned, fine dice)
• 1 tbsp. fresh ginger (minced)
• 1 bushel cilantro (chopped)
• 1 lemon Juice
• 1 lime Juice

***

• For best flavor let mixture set at least 6 hours or overnight in fridge.

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Easy Rice Pilaf:
• 2 cups uncooked rice blend*
• 3 cups chicken stock
• ¼ cup carrots (very fine dice)
• ¼ cup shallots (very fine dice)
• 1 sprig thyme
• 1 bay leaf
• 1 tsp. kosher salt
• 1 tsp. unsalted butter
• 2 tbsp. extra virgin olive oil

*I used Rice Select: Royal Blend (Texmati White, Brown, Wild & Red)

***

• In a large pot with a heavy lid heat olive oil.
• Add carrots and shallots, cook until soft, about 3-5 minutes.
• Add rice, stir so the rice is well covered in oil, cook for 1 minute.
• Add butter, thyme, bay leaf, kosher salt and chicken stock.
• Bring to a good boil, cover with lid, lower heat to simmer, cook for 15 minutes.
• Take off stove, carefully remove lid (watch out for steam), and fluff with fork.

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From → Cooking, Holidays

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