Marinated Croaker Collars with Citrus and Green Mango Salad
2 limes
2 lemons
2 oranges
1⁄ cup extra-virgin olive oil
3
1 chipotle pepper in adobo sauce, finely
chopped
1 (3-inch) piece peeled fresh ginger,
finely chopped
1 teaspoon plus 1 tablespoon chopped
fresh cilantro
1 teaspoon fish sauce
4 (6-ounce) croaker collars (or snapper
or cobia fillets)
1 ½ teaspoons kosher salt, divided 1 green mango, pitted, peeled and
julienned
1 ripe mango, pitted, peeled and
julienned
1 tablespoon vegetable oil
1 shallot, minced
2 cloves garlic, minced
1 tablespoon dried shrimp, minced 1 bird’s eye chile, minced
½ cup peanuts, finely chopped ½ teaspoon chili powder
2 tablespoon unsweetened coconut
flakes, toasted
6 fresh mint leaves, chiffonade Instructions: Juice 1 each of the limes, lemons and oranges into amedium mixing bowl. Add the olive oil, chipotle pepper, ginger, 1 teaspoon cilantro and the fish sauce. Whisk until well combined. Divide the marinade in half.
Place half the marinade in a large zip-top bag. Season the fish with ½ teaspoon salt and add to marinade. Seal and move fish around to evenly coat. Refrigerate for at least 30 minutes, or up to 2 hours.
Segment the remaining lemon, lime and orange and add to the marinade in themixing bowl. Add the mangoes and stir to combine.
Heat the vegetable oil in a small sauté pan set over medium-high heat. When the oil shimmers, add the shallot, garlic, dried shrimp, chile, peanuts, chili powder and remaining 1 teaspoon salt. Cook, stirring occasionally, until shallot is translucent and peanuts are browned slightly, 3 to 4 minutes. Transfer themixture to the bowl with the mango and toss the salad to combine.
Bring 1 inch of water in a large pot to a simmer overmedium-high heat. Remove the fish fromthe marinade and set in a steamer basket. Place the basket in the pot, cover and steam until fish is cooked through, 8 to 10 minutes.
Garnish the fish with the coconut flakes, mint and remaining 1 tablespoon of cilantro. Serve with the mango salad.
Makes 4 servings