Thai Melon Salsa with Crispy Skinned Snapper
Directions
- Dissolve sugar in water, then combine with lime juice, fish sauce, and crushed red pepper.
- Toss with diced honeydew, roasted corn, and kosher salt.
- Fold in the fresh herbs and chill until serving.
- Score the skin of the fish gently.
- Season lightly with salt on both sides.
- Heat sauté pan and add oil.
- You’ll cook the fish in batches as to not crowd the pan.
- When oil begins to shimmer, place snapper skin side down in pan and press gently. Do not move!
- When skin begins to release on its own, and you can easily flip the fish, gently turn all pieces to lightly sear on flesh side.
- Remove from pan and serve skin side up, on top of a bit of salsa and then more spooned over.
Ingredients
- 1/4 cup water
- 1/4 cup West Creek® Sugar, Granulated, extra fine
- 1.2 cup Ascend® Juice, Lime, premium
- 1/2 cup Asian Pride® Rice Wine Vinegar
- 1/4 cup Roland® Fish Sauce
- 1/2 tsp Magellan® Crushed Red Pepper
- 1 1/2 lb Peak Fresh Produce® Honeydew Melon, peeled, seeded, small diced
- 1/2 lb Simplot Roastworks® FlameRoasted Corn
- 2 tsp Morton® Kosher salt
- 1/3 cup Peak Fresh Produce® Mint, chopped
- 1/3 cup Peak Fresh Produce® Fresh Thai Basil, chopped
- 1/3 cup Peak Fresh Produce® Cilantro, Fresh, chopped
- 12 ea Empire’s Treasure® Wild Caught Snapper, 4-6 oz, skin on
- 1 tbsp Morton® Kosher salt
- 4 tbsp Roma® Oil, Olive, pure
Chef Christine Allhoff - Executive Chef - Performance Foodservice Middendorf
