Red Snapper Parfait

Recipe Ingredients

4		Red snapper fillets - (2 oz ea)
1 tablespoon	15ml	Bayou Blast - see * Note
1 tablespoon	15ml	Vegetable oil
2 tablespoons	30ml	Lime juice
2 tablespoons	30ml	Chopped cilantro
1 teaspoon	5ml	Chopped jalapeno
2 tablespoons	30ml	Chopped red pepper
1 cup	146g / 5.1oz	Diced papaya
2 tablespoons	30ml	Coconut milk
1 tablespoon	15ml	Toasted coconut
		Salt - to taste
		Freshly-ground black pepper - to taste
2 sections		Cilantro

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Season the fillets with the Bayou Blast. In a medium saute pan over medium-high heat, heat the oil. Sear the fish until deep golden-brown on both sides. Remove to a plate.

In a shallow dish, combine the lime juice, cilantro, jalapeno, and red pepper. Place the fish in the dish and let it sit for 1 hour.

In a small bowl, combine the papaya, coconut milk, and coconut. Place 2 tablespoons of the papaya mixture in the bottom of two parfait glasses. Place a fillet in each glass and top each with 3 tablespoons papaya mixture, then the snapper fillets. Top with the remaining papaya mixture. Garnish with cilantro sprigs. Chill for 1 hour before serving.

This recipe yields 2 appetizer servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2194 broadcast 05-23-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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