Ingredients Weight Measure
Lime 1 ea.
Red snapper, 3-oz. pieces, boneless and skinless 24 ea.
Salt & pepper to taste
Flour 1 cup
Olive oil 2 Tbsp.
Onion, finely diced 1/4 cup
Garlic cloves, minced 4 ea.
Green peppers, finely diced 1/4 cup
Tomatoes, ripe, finely diced 1 cup
Mango, finely diced 1 cup
Papaya, finely diced 1/2 cup
TABASCO® brand Habanero Sauce 1-2 tsp.
Butter 2 Tbsp.

Cinnamon-Scented Rice

Ingredients Weight Measure
Basmati rice 2-1/2 cups
Water 5 cups
Cinnamon, ground 2 tsp.
Butter 2 Tbsp.
Salt to taste


  1. For Snapper, squeeze juice from 1 lime over the snapper pieces. Marinate for 30 minutes.
  2. Season snapper. Dip snapper in flour; shake off excess.
  3. Heat olive oil in skillet until very hot. Place floured snapper in skillet. Cook for 4 minutes over medium heat. Turn over and cook an additional 2 minutes. Remove snapper from skillet and keep warm in oven.
  4. Add onions, garlic and peppers to the skillet that the snapper was cooked in. Cook over medium heat for 3 minutes, stirring often. Add tomatoes, mangoes and papayas. Cook for 4 more minutes.
  5. Add the TABASCO® Habanero Sauce. Remove from heat and stir in butter until completely melted. Season to taste with salt and pepper.
  6. For Cinnamon-Scented Rice, put rice in a saucepan with water and cinnamon. Mix well. Cover tightly. Bring to a boil and reduce heat to medium. Cook 10 minutes longer. Remove from heat, mix in butter, and season with salt.
  7. To serve, place rice in the center of each plate. Top rice with 2 pieces of snapper. Place a small amount of the tomato mixture on top of the snapper.

Yield: 12 servings