This simple dish gets its bright Caribbean flavor from sour sop, lime, nutmeg and papaya. A tart salad of papaya and arugula dressed with Sour sop and Nutmeg Dressing is topped with a fillet of pan-fried snapper which has been seasoned with salt and fresh black pepper. You can get organic red lady papaya from our Bulk-buy group by ordering it here .
Ingredients:
- Olive oil
- Sour sop puree
- Lime juice
- Cider vinegar
- Nutmeg
Ingredients:
- Salt
- Freshly ground black pepper
- Red snapper fillets
- Arugula leaves
- Ripe papaya
Directions:
Step 1: Dressing
To make the dressing: In a jar with a tight-fitting lid, combine oil, sour sop puree, lime juice, vinegar and nutmeg. Cover jar; shake well. Season to taste with salt and pepper. Chill until serving time.
Step 2: The snapper
To prepare the snapper: Score the skinned side of each fillet to prevent curling while cooking. Sprinkle meaty side of fillets with salt and pepper. Heat oil in a large skillet over medium-high heat until hot. Add fillets, skin side down. Cook for 4 minutes or until deep golden brown. Turn; continue cooking 30 seconds to 1 minute or just until fish is opaque in center. Drain on paper towels.
Step 3: Serving
To serve: Toss the arugula and papaya with 1/4 cup of the dressing; arrange in the center of four serving plates. Top with snapper fillets. Drizzle remaining dressing around edges of plates.
