Mango, yuzu juice, chives, cilantro & jalapeño marinated red snapper

Have you ever eaten a great fish dish that’s been cooked to perfection? That’s truly a sign you have eaten in a great restaurant. Fish is one of the great tests of a chef’s skill because preparation and timing have to be just right. A minute or two off the perfect time could render it under cooked and raw or over cooked and dried out. This can scare people from cooking fish at home but, like any skill, it needs to be practiced over and over to get it right. Learning from mistakes is the best way to learn any skill so just practice – the more you try, the better you become. Remember cooking should be FUN, plus you get to eat your mistakes…

To me, cooking is a life skill that should be taught in every school from elementary to university. Cooking at home is the only way to eliminate the obesity crisis and a lot of the health problems we have in this country at the moment. Only by buying good quality food and preparing it yourself will you feel better, lose weight and be able to concentrate more on the good things in life. Processed foods contain too much fat, sugar, salt, colorants, preservatives and other additives that are making the nation fat, miserable and unhealthy!!!

OK, now that my moan for today is out of the way, back to what’s important – FOOD. The texture, smell and taste of this dish will have you coming back for more. I love preparing fish and seafood for dinner. It always brings me back to times by the beach with my parents or times when I’ve worked near the coast in a fine dining seafood restaurant or even the wonderful vacations I have traveled with my family. There is nothing like stepping into the culture of another country, even if it’s only for a few days. It’s so educational, made even better if it involves trying a local seafood platter of some sort or a freshly made traditional dish. With the popular sushi craze and Poke craze going on at the moment, it’s wonderful to create new and interesting flavors to go with different kinds of fish other than the normal tuna or salmon.

With this recipe, I’m using fresh red snapper, just make sure it’s really fresh, buy and prepare on the same day. Please don’t not buy and leave in the fridge until the weekend – use it on the same day! The best thing about this dish…there is no “cooking”.  If you measure everything out, it should turn out perfect just like a star chef would make it – enjoy!!!

Mango, yuzu juice, chives, cilantro & jalapeño marinated red snapper

Serves 4 to six

Ingredients:

1 cup mango, peeled and diced

1 tablespoon sesame oil

4 tablespoons yuzu juice

4 teaspoons low sodium soy sauce

2 tablespoons red yuzu kosho

1 tablespoon chives, finely chopped

1 tablespoon cilantro, minced

1 small jalapeño, cut into rounds

12oz red snapper flesh cut into ½ inch dice (but you can substitute salmon or tuna)

How to make:

Take the first eight ingredients and mix together in a medium size bowl.

Add the red snapper to the marinade, stir to combine, cover with plastic wrap and leave in the fridge to infuse for 30 minutes.

Remove the bowl from the fridge, remove plastic wrap and give one final stir and serve.

Serve with romaine lettuce leaves, flat bread, cooked brown rice, noodles or crackers.