This is a simple, clean dish which is always popular with our guests. Our inspiration was the traditional Caribbean rice and peas and we wanted to showcase the greens and herbs that are grown on the island. Snapper is great here in the summer months and pairs well with the rice and herbs. We make our own preserved local limes and the butter sauce brings a little luxury and richness to the dish. I have included our own flower vinegar in the recipe – but tarragon vinegar would be a good substitute.
4 x 175g portions red snapper fillet (seabass is a good alternative)
120g short grained rice
50ml sweet ginger vinegar
30ml lime juice
Preserved lime butter
50g sliced shallots
50ml white wine vinegar
100ml white wine
100g butter, cold, diced
100g preserved lime (or lemon) pureed in a blender and passed through a fine sieve
50g finely diced shallots
75ml flamboyant flower vinegar
Pickled mustard greens
200g mustard greens, picked, blanched and chopped
50g salted capers
100ml virgin coconut oil
Handful dill flowers
25g baby kale
Handful dill fronds
Macerate shallots in flamboyant flower vinegar overnight. (Tarragon vinegar is a good substitute)
Wash rice until the water runs clear. Drain and place in a pan, just covering with water.Cover pan and cook on a low heat until water has been absorbed and rice is cooked.Spread on a tray and sprinkle evenly with the ginger vinegar and lime juice. Leave to cool.
Put the shallot, wine and vinegar in a small pan, and reduce by ¾. Add cream and reduce by ½. Over a low heat, whisk in the butter a little at a time. Add lime puree to taste.
Devein and blanch the mustard greens in plenty boiling salted water. Refresh in ice water.Drain the mustard greens, squeezing out as much water as possible. Chop finely.Mix greens with capers and macerated shallots. Allow flavours to combine for 20 minutes before use.
Steam the snapper fillets for 6-8 minutes, depending on thickness.Meanwhile, heat a frying pan until and add the coconut oil, rice and mustard green mix. Stir over a high heat until piping hot. Season to taste (we use a smoked chilli salt).Divide rice between 4 plates. Spoon over a tablespoon of lime butter and set the fish on top. Finish with dill flowers, fronds and baby kale leaves.
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