Snapper with Honey and Garlic Chili with a Thai Pesto

Honey and Chili Garlic Snapper

Ingredients

1 ½ pounds Fresh Snapper Filets (skin-on, approximately 6 ounces per person for an entree)
½ Cup Honey
½ Cup Rice Vinegar
¼ Cup Chili Garlic Sauce
½ Cup Roasted Peanuts, Roughly Chopped
2 each Limes, cut into thin wedges.
½ Cup Chopped Cilantro
Kosher Salt and Freshly Ground Black Pepper to taste
¼ Cup light vegetable oil


Method of Preparation

1. Toss the snapper with oil, salt, and pepper.
2. Combine the Honey, Vinegar, and Chili Garlic Sauce in a small saucepan and reduce by ½.
3. Grill or Pan Sear the Snapper, turn once and continually brush with the glaze.
4. Garnish with Chopped Peanuts, Cilantro and Limes when assembling the final dish.


Green Papaya Salad

Ingredients

2 Green Papayas, peeled and thinly sliced
2 English Cucumber, seeded and thinly sliced
4 Carrots, peeled and thinly sliced
4 cloves chopped garlic
4 tablespoons Chopped Italian Parsley
2-teaspoon sugar
Juice from 4 limes
Zest from 4 limes
Kosher Salt and Freshly Ground Black Pepper to Taste

Method of Preparation

1. Lightly salt the cucumber slices and allow to drain in a colander for ½ hour.
2. Combine the limejuice and sugar, stir till dissolved, add the garlic and mash into the dressing.
3. Combine the papaya, cucumber, carrot, parsley, and zest. Toss together
4. Season to taste and reserve.


Thai Pesto

Ingredients

1-cup fresh basil leaves
2 cups fresh cilantro
¼ cup fresh mint
2 Tablespoons Freshly Chopped Ginger
2 Cloves Garlic
3 Tablespoons Toasted Macadamia Nuts
2 Tablespoons light oil or fragrant nut oil.

1 bottle Chinese Chili Oil

Method of Preparation

1. Combine the herbs, garlic and ginger in the bowl of a food processor.
2. Process to a paste.
3. Add the oil to form and pesto consistency
4. Add the nuts and pulse until chopped.

To Serve:

1. Place the grilled snapper atop portions of the papaya salad.
2. Drizzle with the Thai Pesto and Chili Oil.