Caribbean Baked Red Snapper with Cocoa-Coconut Crust, Lime Pigeon Pea Rice, and Warm Pineapple Watercress Salad

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Line a baking sheet with parchment paper or lightly grease it with a little of the olive oil.

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   2. In a small bowl, combine the shredded coconut, cocoa powder, gluten-free breadcrumbs, 2 finely chopped garlic cloves, half of the fresh thyme, sweet paprika, ground cinnamon, 1/2 teaspoon salt, black pepper, and 1 tablespoon olive oil until the mixture is evenly moistened.

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   3. Pat the red snapper fillets dry and place them on the baking sheet. Drizzle with 1 tablespoon of the lime juice and season with 1/2 teaspoon salt. Press the cocoa-coconut mixture onto the top of each fillet.

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   4. Bake the snapper for 12 to 15 minutes at 220 °C / 425 °F, until the fish is opaque and flakes easily with a fork. For a deeper color, broil for 1 to 2 minutes, watching carefully.

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   5. While the fish bakes, heat 1 tablespoon olive oil in a medium saucepan over medium heat. Sauté half of the red onion and the red bell pepper for 3 to 4 minutes. Add the rice and stir for 1 minute to lightly toast it.

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   6. Stir in the cooked pigeon peas, vegetable broth, bay leaf, 1/2 teaspoon salt, and 1 tablespoon lime juice. Bring to a boil, reduce the heat, cover, and cook for 16 to 18 minutes until the rice is tender and the liquid is absorbed. Remove the bay leaf and fluff with a fork.

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   7. For the warm salad, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the fresh pineapple and brown sugar, and cook for 3 to 4 minutes until lightly caramelized.

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   8. Add the remaining red onion and the remaining chopped garlic clove; cook for 1 minute. Stir in the apple cider vinegar, the remaining 1 tablespoon lime juice, and the rest of the fresh thyme. Cook 30 seconds more, then turn off the heat.

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   9. Add the watercress to the skillet with the hot pineapple and toss gently until just wilted. Taste and adjust with the remaining salt if needed.

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    10. Serve a bed of pigeon pea rice, place a cocoa-coconut crusted snapper fillet on top or alongside, and finish with the warm pineapple and watercress salad.