Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Red snapper fillets
-(7-8 oz ea), pref skin-on
2 ts Olive oil

------------------------CASHEW RICE-----------------------------
1 tb Canola oil
1/2 Onion, finely chopped
1 1/2 c Basmati rice, washed
-twice and drained
2 1/2 c Chicken stock
1/2 c Chopped roasted cashews
3 tb Sliced green onion(s)
Salt and pepper to taste

-------------------TROPICAL FRUIT CHUTNEY------------------------
5 Cardamon pods
1/2 ts Cumin seeds
1/2 ts Coriander seeds
1 tb Canola oil
1/2 Onion(s), finely chopped
1 Red bell pepper, diced
1 tb Minced ginger
1 ts Minced garlic clove(s)
1 Mango, peeled
-pitted and diced
1 Orange, peeled
-sectioned and diced
1 Papaya, peeled
-seeded and diced
3 tb Raisins
1/4 c Rice wine vinegar
1/2 ts Dried red pepper flakes
2 Cinnamon sticks
Salt and pepper to taste

To prepare the chutney: Put the cardamon pods, cumin seed and
cardamon seed in a small heavy skillet. Roast over medium-high heat,
stirring often, until lightly colored and fragrant, 2-3 minutes. Pour
spices into a small dish to cool; when cool, grind them. Set aside.

Heat the oil in a medium saucepan, add the onion, bell pepper, ginger
and garlic and saut until soft, about 3 minutes. Add the fruit,
vinegar and spices and cook over low heat, stirring occasionally, for
35-40 minutes. Add salt and pepper to taste. The chutney can be made
several days in advance and chilled.

For the rice: heat the oil in a medium saucepan, add the onion and
saut until soft, 2-3 minutes, Stir in the rice, followed by the
chicken stock. Bring to a boil, cover and cook over medium-low heat
until all the liquid is absorbed, about 20 minutes. Stir in the
cashews, green onions, salt and pepper. cover to keep warm.

Preheat grill or broiler. Score the skin side of the snapper 3 times
with the tip of a sharp knife. Brush the fish lightly with olive oil
and add salt and pepper to taste. Grill or broil the fish on both
sides, skin side first, until just opaque through, 7-10 minutes total
depending on thickness of fish.

To serve: Spoon the warm cashew rice into the center of individual
plates. Set the fish fillet on top and add some of the fruit chutney
alongside.

Simply Seafood Spring 1995
Submitted By DIANE LAZARUS On 06-08-95

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