(WSVN) - Mangoes grown in South Florida add the perfect flavor to a seafood dish. That’s what’s cooking, as we grab a Bite with Belkys.
The Chef: Giuliano Leverone
The Restaurant: vista, Miami
The Dish: Red Snapper with Mango Chutney
1 1/2 cup of sugar
1 cup of champagne vinegar
6 Cups of mango (chopped into ¾ in. chunks)
1 cup medium onion, chopped
1/2 cup of golden raisins
1/4 Cup of crystalized ginger (finely chopped)
1 minced garlic clove
1 tsp of mustard seeds, whole
1/4 tsp of red chili pepper flakes
Extra virgin olive oil
Red Snapper fillets, 4 oz
1 pkg wild rice (precook 45 minutes with vegetable stock)
1 oz of coconut oil
2 oz shredded coconut
Salt to taste
Method of Preparation:
Mango chutney: In hot pan with olive oil, add onions and cook until translucent. Add mangoes, sugar and vinegar. Bring to a boil, stirring until sugar dissolves. Add remaining ingredients (except raisins) and simmer, uncovered, until syrupy and thickened, 2 hour. Stir occasionally during cooking slow fire. Add raisins at end of process.
Snapper: Season snapper with salt and pepper and cook on flat grill, for 3 min on one side and 2 on the other side.
Add precooked rice and coconut oil to hot pan. Stir in coconut flakes and consistently stir to avoid burning. Cook until rice develops crunchy texture.
Spoon rice onto plate. Place snapper on rice and top with mango chutney. Garnish with slice of fried plantain.
One fillet per person.
Pura Vida (tequila, pineapple, agave and lime juice)
5020 NE 2nd Ave, Miami, FL 33137
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