Crispy Snapper with Green Coconut Sauce and Charred Pineapple

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Pat the snapper fillets very dry with paper towels and season both sides with 4 g of the salt and the black pepper.

2. 2

   Heat a large oven-safe skillet over medium-high heat with 15 ml olive oil. Add the pineapple and cook for 1 to 2 minutes per side until lightly charred and golden at the edges. Remove and set aside.

3. 3

   In the same skillet, add 5 ml more olive oil, the shallot, garlic, and ginger. Cook for 1 to 2 minutes over medium heat until the shallot softens and becomes fragrant, without letting the garlic burn.

4. 4

   Add the coconut milk, fish stock, lime zest, jalapeño, honey, and the remaining 2 g salt. Cook for 3 minutes over medium-low heat so the sauce reduces slightly.

5. 5

   Transfer the coconut mixture to a blender or use an immersion blender. Add the cilantro, basil, and lime juice, then blend until you have a smooth green sauce. Taste and adjust salt if needed.

6. 6

   Wipe out the skillet and heat it over medium-high heat with the remaining 10 ml olive oil. Place the snapper fillets skin-side down and gently press them with a spatula for 20 seconds so the skin stays flat. Cook for 4 minutes until the skin is crisp.

7. 7

   Transfer the skillet to the oven and roast the fish for 5 to 6 minutes at 220°C / 425°F, until the snapper is opaque and flakes easily.

8. 8

   Meanwhile, gently reheat the green sauce without bringing it to a strong boil, and cut the charred pineapple into pieces if desired.

9. 9

   To serve, spoon the green coconut sauce onto the plates, set the snapper fillets on top, add the charred pineapple, and finish with the toasted pumpkin seeds.