Seared Red Snapper with Tamarind Pasilla Sauce, Cauliflower Purée, and Roasted Spring Onions

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the spring onions on a sheet pan, toss them with 1 tablespoon olive oil, 1 g salt, and a pinch of black pepper. Roast for 18 to 20 minutes, turning halfway through, until browned and tender.

2. 2

   Meanwhile, place the cauliflower and 2 whole garlic cloves in a medium pot with the vegetable broth and an additional 60 ml water. Cover and cook over medium heat for 12 to 15 minutes, until the cauliflower is very tender.

3. 3

   Place the pasilla chiles in a bowl with the hot water. Let them soak for 10 minutes. Then blend them with the tamarind pulp, honey, apple cider vinegar, ground cumin, the chopped garlic clove, 60 ml of the soaking liquid, 1 g salt, and a pinch of black pepper until smooth.

4. 4

   Transfer the sauce to a small saucepan and cook over low heat for 5 to 7 minutes, stirring occasionally, until slightly thickened. Turn off the heat and whisk in the butter for shine.

5. 5

   Drain the cauliflower and cooked garlic, reserving 60 ml of the cooking liquid. Blend the cauliflower with the garlic, 1 tablespoon olive oil, lime juice, 3 g salt, a little black pepper, and enough cooking liquid to make a silky purée. Keep warm.

6. 6

   Pat the red snapper fillets dry with paper towels. Season both sides with the remaining salt and black pepper.

7. 7

   Heat a large skillet over medium-high heat with the remaining 1 tablespoon olive oil. Sear the red snapper for 3 to 4 minutes on the first side and 2 to 3 minutes on the second side, until golden and just cooked through. If your fillets are thick, finish them in the oven at 220 °C / 425 °F for 2 to 4 minutes.

8. 8

   To serve, spread a bed of cauliflower purée on each plate. Set a red snapper fillet on top, add the roasted spring onions on the side, and spoon over the tamarind pasilla sauce. Finish with chopped fresh cilantro.