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1
With a sharp knife make small slices in the skin of the fish, making a crosshatching pattern.
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2
Pat completely dry with paper towels.
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3
Keep refrigerated until time to cook.
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4
Preheat a large saute pan on medium-high heat.
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5
Lightly dust the skin side of the fish with cornstarch and season lightly with sea salt and fresh ground pepper.
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6
Add enough oil to the hot pan to coat the bottom.
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7
Carefully lay the fish in the pan skin side down.
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8
Cook for several minutes, on both sides until skin is crispy and fish is just done.
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9
Cooking time will vary.
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10
Keep fish skin side up and transfer to a platter.
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11
Place passion fruit, mirin and ginger in heavy medium sized saucepan.
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12
Boil until reduced to about 1/4 cup, about 6 minutes.
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13
Add wine and boil until reduced to about 1/4 cup, about 6 minutes.
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14
Add cream and coconut milk, bring to boil, then reduce heat to medium.
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15
Simmer sauce until slightly thickened, stirring occasionally, about 12 minutes.
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16
Stir in curry paste.
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17
Season sauce, to taste, with sea salt and fresh ground pepper.
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18
Strain through a fine mesh sieve or strainer lined with cheesecloth.
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19
Whisk together vinegar, mustard, salt, and pepper in a large bowl.
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20
Add oil in a slow stream, whisking, until emulsified.
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21
Cut peel, including all white pith, from oranges and grapefruit with a paring knife.
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22
Working over a bowl, cut into segments.
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23
Squeeze juice from membranes into a small bowl, then whisk 3 tablespoons juice into vinaigrette.
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24
Drain citrus segments, then add to vinaigrette.
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25
Quarter fennel bulbs lengthwise, then cut into paper-thin slices, about 1/16-inch thick, with a slicer or mandolin.
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26
Add to fruit along with fennel and toss gently to combine.
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27
Preheat a large skillet over medium-high heat.
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28
Peel and devein shrimp, leaving tails intact.
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29
Pat dry with a paper towel.
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30
Add oil to hot pan, and carefully add shrimp and season with salt and pepper.
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31
Saute until pink and just done.
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32
Place cooked shrimp on plate and serve with Florida Green Mango Jam.
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33
Peel mangoes and cut into 1/2-inch cubes.
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34
In a small bowl, toss mangoes with vinegar, sugar, and salt.
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35
To make seasoning paste: cut gingerroot into 4 pieces.
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36
For a milder chutney, while wearing rubber gloves, remove seeds and veins from jalapeno.
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37
Add to a food processor with motor running gingerroot, jalapeno, garlic, cumin, coriander, and turmeric, 1 at a time, and puree to a paste.
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38
Heat a 4-quart heavy pot over moderately low heat until hot.
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39
Cook seasoning paste, cinnamon stick, and star anise in oil, stirring frequently, for 10 minutes, or until very fragrant.
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40
Stir in mango mixture and simmer, covered, over low heat, stirring occasionally, until mangoes are tender, about 30 minutes.
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41
Remove cinnamon stick and star anise and cool chutney completely
