Mango, Yuzu Juice, Chives, Cilantro and 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 best part about cooking besides that fact it is fun, it that 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 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.
Now that my vent is over, let’s focus on this recipe. The texture, smell, and taste of this dish will have you coming back for more. Like me, it will bring back memories of times you’ve spent at the beach with your family, and enjoyed fine, seafood dining. This dish uses fresh red snapper. You want to make sure the fish is fresh when you buy it, and you prepare it on the same day. Don’t buy your fish, and leave it in the refrigerator until the weekend. Use it on the same day. The best thing about this dish, is that there is no cooking. If you measure everything out, it should turn out perfectly, and feel you’ll like an award-winning chef.
Mango, Yuzu Juice, Chives, Cilantro and Jalapeño Marinated Red Snapper
Serves 4
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
12 oz red snapper flesh cut into half inch dice. (You can substitute salmon or tuna.)
How to Make:
Mis the first 8 ingredients in a medium size bowl. Add the red snapper to the marinade. Stir to combine, and the cover with plastic wrap. Leave in the refrigerator to infuse for 30 minutes. Before serving, give it a final stir and serve with romaine lettuce leaves, flat bread, cooked brown rice, noodles, or crackers.