Pan Seared Yellowfin Snapper with Coconut Ginger Rice

This past Friday I went to a fish market that I had driven past on my way to work for 2 years. I finally decided that it was time to go. I zipped out on my lunch break and was pleasently  surprised by what I walked in to. There were tanks of live fish, a counter of fresh fish, and freezers of fish. I normally don't like frozen fish/seafood but being inland we just don't have access to somethings so frozen is our only option. I now have my new favourite place to buy fresh fish, and they even had bahamian conch. Conch is something I fell in love with when I was on vacation to the Bahama's little over a year ago, and I'm going to go back so I can make conch fritters! (Stay tuned)

To make a simple fish stalk put a couple onion, carrots, celery and fish bones and add water. Bring to a simmer and simmer for 45min to 1.5 hours.  

I picked up two Yellowfin Snappers and one Large Mouth Bass. (a personal favourite) Unfortuantely I was busy on Friday night so all I had time to do was fillet them and make a fish stock, which will eventually turn into a clam chowder. Here's a picture of the stock simmering away.

Be forewarned that fish stock stinks and it WILL smell up your house, so if you are not committed to delicious clam chowders I wouldn't recommend you making it.

 

 

 

Pan Seared Yellowfin Snapper with Coconut Ginger Rice

Ingredients: 
Coconut Ginger Rice:
1 small onion finely chopped
1 cup rice
1 cup coconut milk
1 cup water
1 tablespoon Siratcha Sauce (or better yet fresh chillies)
1 tablespoon Coconut Oil
Salt to taste

Pan Seared Yellowfin Snapper:
4 fillets of Yellow Fin Snapper Skin on
1 teaspoon fresh Lime zest
Salt and Pepper to Taste
Coconut Oil

Lime Scented Carrots:
1 Carrot julienned
1 teaspoon lime juice
1 teaspoon minced ginger
Pinch of lime zest
Coconut Oil 

Directions: 
Coconut Ginger Rice:
In a small pot heat coconut oil and sweat onions until translucent. Do not caramelize the onions at all. Add rice and stir until every grain of rice is covered in coconut oil and onion. Add in the coconut milk, water and Siratcha Sauce and stir. Simmer with lid on. Cook until done (I don't remember how long it took, just keep checking) 

Pan Seared Yellowfin Snapper:
Season your fillets with salt, pepper, and lime zest. Turn your frying pan onto high, heat until your pan is good and hot. Add Coconut oil and place fish skin down. Sear for 2 min on either side, flipping only once. Be careful not to over cook. White fish is done when it is no longer translucent, and is over done when it flakes. Its tricky so be careful! 

Lime Scented Carrots:
In the same pan that you cooked your fish, add in carrots and sauté. Add ginger and lime zest Continue to sauté until it Al Dente. Finish with lime juice and serve.  

The pans I have suck! My fish stuck to it and I only had one good piece of fish to use on top for presentation.