Pan Roasted Onaga (Red Snapper) With Charred Sugarloaf Pineapple, Hawaiian Hearts Of Palm And Kafir Lime Jus Recipe

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Nutrition per serving    (USDA % daily values)
CAL
504
FAT
40%
CHOL
63%
SOD
60%

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Ingredients for 4 servings

8 ounces canned hearts of palm

2 green onions, cut into 2-inch bias

1 tablespoon Thai fish sauce

3 Kafir lime leaves

1 tablespoon soy sauce

1-ounce ginger, peeled and cut into julienne

1/4 cup diced onion

Salt and pepper

1 1/2 cups water

2 tablespoons cilantro, leaves only

1 (3-pound Onaga) or Red Snapper, scaled, filleted, and bones reserved

1/4 cup diced celery

2 tablespoons peanut oil, plus 1 tablespoon

1-ounce Thai basil, leaves removed and stems reserved

1/4 cup diced carrot

1 pineapple, peeled and cored