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1
In a shallow pan, over high heat, combine all the ingredients for the court bouillon and bring to a simmer.
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2
Season generously with salt.
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3
Place 4 of the snapper fillets into the court bouillon, making sure that they are fully submerged.
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4
The liquid should remain just below a simmer.
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5
Cook the fish for about 8 minutes until cooked through and remove to a plate.
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6
Repeat this with the rest of the fillets.
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7
Serve with the purple potatoes, pickled pink onions and the key lime sauce.
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8
8 medium sized purple Peruvian purple potatoes, sliced into 1/4-inch rings
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9
Salt and white pepper
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10
3 tablespoons butter
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11
1 tablespoon diced shallots
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12
1/2 pound tatsoi, spinach, mizuna, pea tendrils, or any other leafy green
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13
Place the potatoes in a medium pot and fill with cold water to cover.
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14
Season the water with salt and bring to a boil.
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15
Cook until the potatoes are tender but not falling apart, about 15 minutes.
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16
Drain the potatoes and toss lightly with 2 tablespoons butter.
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17
Meanwhile, bring another pot of water to a boil and season with salt.
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18
In a medium saute pan, over medium heat, add 1 tablespoon of butter and shallots.
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19
Cook the shallots until soft but not brown.
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20
Season with pepper.
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21
Place the tatsoi or other leafy green into the boiling water and cook for about 20 seconds.
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22
Drain well.
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23
Add the tatsoi to the shallots and butter and toss.
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24
2 tablespoons canola oil
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25
1 red onion, sliced
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26
1/2 tablespoon sugar
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27
1/4 cup orange juice
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28
1 teaspoon orange zest
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29
4 tablespoons red wine vinegar
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30
Salt and white pepper
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31
In a saute pan, over medium heat, add the oil.
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32
Add the onions and toss to coat with oil.
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33
Reduce heat to medium and cook for 2 minutes.
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34
Add the sugar and cook for 2 more minutes.
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35
Add the orange juice, zest, and red wine vinegar and cook until nearly all the liquid has reduced.
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36
Season with salt and white pepper.
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37
Set aside until ready to serve.
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38
1/2 cup light rum
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39
4 Key limes, quartered
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40
1 shallot, sliced
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41
4 cloves garlic, smashed
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42
1/2 cup white wine
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43
1/2 teaspoon turmeric
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44
1 teaspoon annatto seeds
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45
1 tablespoon sriracha sauce
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46
2 cups heavy cream
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47
Salt
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48
Cornstarch, if needed to thicken sauce
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49
In a small saucepan, away from the heat, add rum, limes, shallots, and garlic.
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50
Place the saucepan over medium heat and allow the rum to flame until it self extinguishes.
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51
Add the wine and reduce by half.
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52
Add the turmeric, annatto seeds, sriracha and cream and simmer to reduce, about 5 minutes.
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53
Season with salt.
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54
Strain the sauce and keep warm.
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55
If the sauce is too thin, it can be thickened with a little cornstarch before straining.
