Aruban Menu: Poached red snapper fillets with mango salsa and butter-fried banana

Posted by Daniela Bonora on 18 November 2010

Serves 2

Ingredients:

2 red snapper fillets
Marinade ingredients:
300 ml water
75 ml white wine
1 spring onion, chopped
2 cloves garlic, crushed
½ sprig fresh thyme
1 small bay leaf
Sprig of parsley
A few chives
½ – 1 jalapeno pepper, minced
75 ml lime juice
Salt and pepper
1 banana, cut into lengthways pieces and fried in butter until golden.
A few more chives for garnishing.

Method:

Marinate the fish in half the water and the rest of the marinade ingredients. Cover and refrigerate for at least 1 hour.
Remove the fish from the marinade and set aside. Add the marinade and the rest of the water to a pot and bring to the boil. Reduce the heat and simmer for 5 minutes.

Add the fish to the broth and simmer for a further 10 minutes, until the fish is cooked through and flakes easily. Adjust seasoning and serve with rice, mango salsa and fried banana.

For the mango salsa:

1 fresh mango, diced
½ red chili, finely chopped
Small red onion, finely chopped
1 cup diced cucumber
Handful fresh mint, finely chopped
Juice of ½ lime
Combine all ingredients and season to taste.

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