From Taste of the Tropics Cookbook
Sponsored by the Florida Tropical Fruit Advisory Council, Florida Department of Agriculture and Consumer Services




Red Snapper and Jackfruit with Orange, Thyme and Rum Mojo
Serves four


Red Snapper and Jackfruit with Orange, Thyme and Rum Mojo

2 tsp. cumin seeds
1 tsp. coriander seeds
1 tsp. whole black peppercorns
1 Tbs. salt
1 tsp. fresh thyme leaves
4, 6-oz. red snapper filets
2 Tbs. olive oil
1 cup diced sweet onion
1 Tbs. minced garlic
1 cup freshly squeezed orange juice
¼ cup freshly squeezed lime juice
¼ cup spiced dark rum
14 pieces jackfruit segments, cut in halves
1 Tbs. cilantro, chopped

Instructiong

To prepare the red snapper: In a dry pan, over medium heat, toast the cumin seeds, coriander seeds, and whole black peppercorns until aromatic, approximately 1-2 minutes. Crush the spices. Use these along with salt and thyme to season the red snapper well on both sides. Drizzle with 1 Tbs. of olive oil, and set aside until ready to cook.

To prepare the mojo: In a medium sauce pot add the remaining olive oil, onion and garlic. Cook until translucent, approximately 3 minutes. Add the remaining dry spices and stir well. Add the orange juice, lime juice and 1 Tbs. rum. Bring to a boil, add half of the jackfruit and then lower to a simmer, cooking for 10 minutes.

To cook the red snapper: Heat a large non-stick pan. Sauté the snapper on the first side, browning it well for 3 minutes. Then turn it over and add the remaining rum and jackfruit. Cook for another 3 minutes until tender. Remove the fish from the heat.

To serve: Spoon the mojo sauce on to warm fish plates. Garnish with cilantro and jackfruit segments.


Jackfruit and Spice Rice

Jackfruit and Spice Rice

1 pound basmati rice
2 Tbs. clarified butter
¼ cup macadamia nuts
5 whole cloves
2 pods cardamom
1 inch cinnamon stick
16 whole black peppercorns
½ tsp. saffron, soak in 1 Tbs. hot water
2 tsp. Kosher salt
3 cups water
2 Tbs. raisins
8 large jackfruit segments, pitted and diced

Instructions

To prepare the nuts and spices: Heat the butter in a sauce pot. Pan fry the macadamia nuts until they become golden brown. Remove from oil and set aside. Using the same butter, add all of the whole spices, stirring constantly about 2 minutes.

To cook the rice: Stir the rice into the spice mixture. Add the saffron and salt, stirring until rice is well-coated. Add water and bring to a boil, reduce heat, cover and simmer for about 15 minutes. Remove from heat. Stir in the jackfruit, macadamia nuts and raisins. Cover and let set for 5 minutes before serving.



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Bibliography

Susser, Allen. "Red Snapper and Jackfruit with Orange, Thyme and Jackfruit and Spice Rice." freshfromflorida.com. Taste of the Tropics Cookbook. c. 2002. Florida Tropical Fruit Advisory Council, Florida Department of Agriculture and Consumer Services. Web. 1 July 2017.

Photographs

Maguire, Ian. Red Snapper and Jackfruit with Orange, Thyme and Jackfruit and Spice Rice. N.d. trec.ifas.ufl.edu. Web. 1 July 2017.

Published 1 July 2017 LR
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