Red Snapper Florida Style

Name: Red Snapper Florida Style
Yield: serves 4
Ingredients: 1 1/2 cups dried black beans, picked over; 1 small red onion, coarsely chopped; 2 cloves garlic; 2 canned chipotle chiles in adobo, chopped; 1 teaspoon ground cumin; Kosher salt; 4 (6-ounce) red snapper fillets; 2 tablespoons canola oil; Kosher salt and freshly ground black pepper; 1 green plantain, peeled and sliced paper-thin on a mandoline; Jalapeño Crema (recipe follows); Mango-Avocado Relish (recipe follows); Chive Oil (page 239; optional), for garnish; Juice of 2 limes; 1 tablespoon canola oil; 1 tablespoon honey; Kosher salt and freshly ground black pepper; 1 ripe Hass avocado, peeled, pitted, and diced; 1/2 ripe mango, peeled, pitted, and diced; 1/2 small red onion, finely diced; 1/3 cup coarsely chopped fresh cilantro; (makes about 2 cups); 1/2 cup crème fraîche or sour cream; 1 large jalapeño chile, roasted, peeled, and seeded (see page 250); Kosher salt and freshly ground black pepper; (makes 1/2 cup)

December 14, 2011

Florida, and in particular the city of Miami, has been home to the vibrant culture of Cuban immigrants for generations. Their cuisine has put its stamp on the state and on this dish, where black beans, flavored with chipotle, are pureed into an earthy, slightly chunky sauce that makes the bed for red snapper fillets encrusted in a crisp shell of green plantains. Cool and spicy jalapeño crema and a relish of sweet mango and creamy avocado garnish the fish with tropical continuity.

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