©2010
"a Rasta Sam's Exclusive! This will have you in da islands mon with your first bite"
Place MOP ingredients in sauce pan and simmer until reduced by 1/3-1/2. Pulse a few times with an immersion blender.
Heat grill to 450°.
Large dice mangos, reserving juice.
Small chop bell pepper.
Chop the English cucumber.
Thinly slice or shred red onion.
Finely chop the mint and cilantro, LEAVES ONLY.
Place them all in a medium bowl.
In a small bowl, whisk lime juice, zest, cane syrup and honey until well combined. Next, hard whisk, drizzling in avocado oil and finishing with macadamia oil.
Brush butter on snapper flesh, season well with Jerk Seasoning. Grill flesh side down 2-3 minutes, until fish loosens from the grill, gently flip. Mop with sauce and grill a couple minutes, move to cooler side of grill to finish.
Dress salad with desired amount of dressing, salt to taste and remix. Chill well and keep chilled until serving.
Plate with Snapper, garnish with scallions if desired.
Ingredients
Directions
Place MOP ingredients in sauce pan and simmer until reduced by 1/3-1/2. Pulse a few times with an immersion blender.
Heat grill to 450°.
Large dice mangos, reserving juice.
Small chop bell pepper.
Chop the English cucumber.
Thinly slice or shred red onion.
Finely chop the mint and cilantro, LEAVES ONLY.
Place them all in a medium bowl.
In a small bowl, whisk lime juice, zest, cane syrup and honey until well combined. Next, hard whisk, drizzling in avocado oil and finishing with macadamia oil.
Brush butter on snapper flesh, season well with Jerk Seasoning. Grill flesh side down 2-3 minutes, until fish loosens from the grill, gently flip. Mop with sauce and grill a couple minutes, move to cooler side of grill to finish.
Dress salad with desired amount of dressing, salt to taste and remix. Chill well and keep chilled until serving.
Plate with Snapper, garnish with scallions if desired.