Ingredients Weight Measure
Red snapper, whole, 2 lbs. each 3 ea.
Mango, cut into 1/2" cubes 6 Tbsp.
Papaya puree 3 Tbsp.
Thai fish sauce 6 tsp.
Thai basil leaves 6 Tbsp.
TABASCO® brand Chipotle Pepper Sauce 6 Tbsp.
Lime juice, fresh 6 Tbsp.
Coconut vinegar 12 Tbsp.
Cilantro leaves, fresh, finely chopped 12 Tbsp.
Sweet chili sauce 3 cups
Tandoori curry paste 6 Tbsp.
Light brown sugar 6 Tbsp.
Tempura batter 6 cups
Plantains, large, firm 6 ea.
Peanut oil, divided 6 Tbsp.
Red onion, julienne 3 cups
Red peppers, julienne 3 cups
Pomegranate juice 6 Tbsp.
Baby spinach, fresh, cleaned 36 oz.
Thai chile peppers 2 ea.
Cajun blackened redfish spice 3 Tbsp.


  1. Eviscerate and clean fish. Remove head, scales and fins, but not tail.
  2. Combine mangoes, papaya puree, fish sauce, basil, TABASCO® Chipotle Pepper Sauce, lime, vinegar, cilantro, chili sauce, tandoori paste and sugar; mix well. Heat on stove until just warm; do not simmer or boil.
  3. Place fish into tempura batter.
  4. Remove skins from plantains. Using a carrot peeler, cut long strips of plantain. Weave plantain strips together to form a net. This is done by alternating each strip under and over the others. Repeat to form 12 plantain nets.
  5. Gently place plantain nets in a skillet and fry in 3 Tbsp. peanut oil until browned and crisp. Remove and drain on paper towels.
  6. Fry the snapper until it floats and is crisp, golden brown (approximately 10 minutes).
  7. In a large skillet over medium-high heat, sauté onions and peppers until just softened.
  8. Mix pomegranate juice and 3 Tbsp. peanut oil, and stir until combined.
  9. Add spinach to skillet with onions and sauté until spinach just starts to wilt. Add pomegranate and peanut oil mixture, and allow it to season the greens.
  10. Place the greens mixture in the center of each plate. Place fish on top of greens, and top fish with plantain net. Place a few peppers in the net and sprinkle with blackened redfish spice. Serve hot.

Yield: 12 servings