A taste of the Auckland Seafood School

COCONUT CRUSTED SNAPPER ON A SUMMER CUCUMBER, TOMATO AND MINT SALAD

Crisp, fresh, tropical – this meal is summer on a plate!  You can substitute the snapper with any flaky white fish, such as gurnard or tarakihi.

Serves 4

Chef:   Petra New

4 x 180gm snapper fillets skin off

salt and freshly ground pepper

½ cup rice flour

3 egg whites, beaten with 1 tbsp water

2 cups shredded coconut

¼ cup butter, melted

2 lemons, halved widthwise

extra virgin olive oil, for drizzling

summer cucumber, tomato & mint salad

½ telegraph cucumber, deseeded and diced

1 cup cherry tomatoes, halved

¼ cup mint leaves, chopped

dressing

1 lime, juiced

3 tbsp extra virgin olive oil

Salt and freshly ground black pepper

1. Season each fillet with salt and pepper.  Dust with rice flour, dip into egg white and coat in coconut, then set aside in the refrigerator. This will allow the egg white to harden and set, making the crumb stick better.
2. Place the salad ingredients in a medium-sized bowl and toss together.  Dress with lime juice and olive oil and season to taste.  Set aside.
3. Place a frying-pan on a medium heat, add the melted butter and pan-fry the fish until golden, turning once.  Add the lemon halves to the frying-pan cut-side down, and allow to caramelise alongside the fish.
4. To serve, place a mound of salad on each plate and top with the coconut-crusted snapper.  Drizzle with olive oil and garnish with a caramelised lime.