Grilled Ponzu Jerk Yellow Tail Snapper With Ginger Slaw And Shoestring Potatoes Recipe

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Nutrition per serving    (USDA % daily values)
CAL
1407
FAT
163%
CHOL
105%
SOD
66%

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Ingredients for 4 servings

1 tablespoon ginger, chopped

Salt and pepper

1 1/2 cups ponzu juice (may substitute mixed fresh lemon and lime juice)

Thyme salt (4 tablespoons salt, 1 tablespoon sugar, 1 tablespoon Bahamian thyme)

1 tablespoon minced ginger

4 large baking potatoes, like russets, peeled, and cut into shoestrings (1/4 by 3 to 4 inches)

Shoestring Potatoes with Thyme Salt, recipe follows

4 shallots, peeled and chopped

2 (2 1/2 pound) whole yellow tail snapper

2 tablespoons Creole mustard may substitute Pommery

1/2-cup scallions, green parts only, cut 1/8-inch thick

1 1/2 cups ginger beer

1 large bowl ice water

1 tablespoon Bahamian thyme, chopped

1 cup shredded carrots

2 goat peppers, stemmed and minced

1 tablespoon cinnamon

1/4 cup rice vinegar

2 tablespoons soy sauce

1 tablespoon allspice

3 cups cabbage cut into 1/8-inch ribbons

3/4 cup grape seed oil

Canola oil, for deep frying

2 oranges, zested and juiced

3 bay leaves

Nonstick cooking spray

Ginger Slaw, recipe follows

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