| Real Life Recipes
Snapper and Pear/Lychee Salad & Chocolate Soup |
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| Coconut Crusted Red Snapper with a Vegetable Rice Pilaf and Red Thai Curry 1 x 6 – 8oz Fillet of Snapper 2 tbsp Semi Sweet Coconut ½ tsp Chopped Garlic ½ tsp Chopped Ginger ½ tsp Chopped Herbs 2 cups Cooked Rice 1 cup Diced Vegetables 4 tbsp Sesame Oil Method: Rub fish with garlic, ginger and chopped herbs. Season with salt and pepper. Pan Sear fish with skin side up in a non stick pan with sesame oil. Flip fish and cover with coconut. Place fish in pre heated oven (400F) for 4 – 6 minutes. While fish is cooking, sauté vegetables over high heat with remaining garlic, ginger, herbs and sesame oil. When vegetables become soft add cook rice and heat through. Transfer rice and fish to plate and serve with your favorite sauce. Pear and Lychee Salad with Jumbo Shrimp 1 can of lychee cut in ½ 1 pear sliced thinly 1/2 cup of grated carrots 3 cooked jumbo shrimp (you can substitute shrimp of your choice) ½ tsp chopped garlic ½ tsp chopped ginger ½ cup of rice wine vinegar Salt and Pepper to taste Combine all ingredients in bowl mix well and refrigerate for 2 hours before serving. Chocolate soup with Wild Field Berries 2 cups of 2% milk ½ cup of semi sweet chocolate 1 cinnamon stick 1 bay leaf 1 star anise Combine all ingredients in sauce pan and heat until chocolate is melted. Transfer into bowl and serve with your favorite berries. |
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