Jerk Glazed Snapper
By: Executive Chef Uonie Lyn

PREP TIME: 35 Minutes          DIFFICULTY:  Easy          YIELD: 4 Servings 

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Ingredients

• 12 oz. Snapper  Fillet
•  1tsp Paprika
• 2 tsp. Oregano dry
• 1tsp Salt
• 4tbsp Oil
• 3oz Parmesan cheese
• ¼ lb. Green Beans
• 1 Red Bell Pepper
• 4 cloves chopped Garlic
• 6 leaves fresh Basil 

Directions

Mix salt, paprika and dry oregano to create a rub for the fish, cut fish in 2oz strip add the rub let sit for 2mins then heat skillet and sear fish until nicely brown on both side try not to over cook.

Jerk glaze:
Add egg yolk, mustard to food processor process until combine while the motor is still running slowly add the oil until completely combined, scrape the aioli in a blow whisk lime juice and jerk marinate.

Roasted vegetables:

Cut vegetable in the style that you want marinate the chopped garlic, salt and pepper with a little olive oil roast or grill add the chiffonade of basil leaves when finish.

Yam cakes
Grate yam mix in chives, salt, pepper, heavy cream and melted butter. Portion into two balls then flatten to form the cake. Add oil to pan let brown on both side.

Salsa
Dice tomato and onion add crush pimento salt and pepper.

Assembly:
Glaze the snapper dust with Parmesan cheese place under a salamander until cheese is toasted.

Serves 2

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Jerk Glaze

• Egg yolk
• 1tsp Dijon mustard
• ½ cup extra virgin olive oil
• Jerk marinade
• Lime or lemon juice
  
  

Vegetables

• 1 small yellow Squash
• 1 small   Zucchini
• 1 small Red onion
• 2 Beetroot
  
  

Yellow Yam Cakes

• 6oz cook yellow yam
• 1tbsp butter
• 2oz heavy cream
• Salt and pepper to taste
• 1 tsp chopped chives
  
  

Pimento Tomato Salsa

• 4 ripe tomato diced
• 2oz red onion diced
• 1oz pimento crushed
• Salt to taste