Caribbean Red Snapper with Toasted Passion Fruit Sauce, Green Plantain Gnocchi, and Cucumber Mint Salad

Instructions

1. 1

   Bring a large pot of water to a boil over high heat. Meanwhile, peel the green plantains, cut them into chunks, and boil for 18 to 20 minutes until tender but not falling apart.

2. 2

   Drain the plantains and mash them while still hot with 4 g (3/4 tsp) salt, half of the black pepper, 2 minced garlic cloves, the zest of 1 lime, and half of the fresh thyme. Add the cassava flour gradually until you have a soft dough that is not too sticky.

3. 3

   Roll the dough into ropes, cut into small pieces, and gently mark them with a fork to shape the gnocchi. Place them on a surface lightly dusted with cassava flour.

4. 4

   Bring clean water back to a boil in the pot. Cook the gnocchi in batches for 2 to 3 minutes, until they float. Remove with a slotted spoon and set aside.

5. 5

   Season the red snapper fillets with the remaining 4 g (3/4 tsp) salt, the rest of the pepper, the juice of 1 lime, and one-third of the remaining minced garlic. Let them rest for 10 minutes.

6. 6

   Heat 15 ml (1 tbsp) coconut oil in a large skillet over medium-high heat. Sear the red snapper fillets for 3 to 4 minutes per side, until just cooked through and flaking easily. If desired, transfer them to a tray and keep warm in a 200°F / 95°C oven.

7. 7

   In the same skillet, reduce to medium heat and add the remaining coconut oil, sweet pepper, and half of the red onion. Cook for 3 minutes. Stir in the rest of the garlic and cook 30 seconds more.

8. 8

   Add the passion fruit pulp, honey, the remaining fresh thyme, and the water. Cook for 4 to 6 minutes, stirring, until the sauce lightly thickens and develops a toasted, fragrant flavor.

9. 9

   In another large skillet, melt the butter over medium heat. Sauté the cooked gnocchi for 4 to 5 minutes until golden on the outside. Turn off the heat.

10. 10

    For the salad, combine the cucumber, remaining red onion, mint, apple cider vinegar, brown sugar, the juice of the remaining lime, and a pinch of salt in a bowl. Let sit for 5 minutes.

11. 11

    Serve a bed of green plantain gnocchi, top with the seared red snapper, and spoon over the toasted passion fruit sauce. Serve with the cucumber mint salad on the side.