In a shallow pan, over high heat, combine all the ingredients for the court bouillon and bring to a simmer. Season generously with salt.
Place 4 of the snapper fillets into the court bouillon, making sure that they are fully submerged. The liquid should remain just below a simmer. Cook the fish for about 8 minutes until cooked through and remove to a plate. Repeat this with the rest of the fillets. Serve with the purple potatoes, pickled pink onions and the key lime sauce.
Place the potatoes in a medium pot and fill with cold water to cover. Season the water with salt and bring to a boil. Cook until the potatoes are tender but not falling apart, about 15 minutes. Drain the potatoes and toss lightly with 2 tablespoons butter.
Meanwhile, bring another pot of water to a boil and season with salt.
In a medium saute pan, over medium heat, add 1 tablespoon of butter and shallots. Cook the shallots until soft but not brown. Season with pepper.
Place the tatsoi or other leafy green into the boiling water and cook for about 20 seconds. Drain well. Add the tatsoi to the shallots and butter and toss.
In a saute pan, over medium heat, add the oil. Add the onions and toss to coat with oil. Reduce heat to medium and cook for 2 minutes. Add the sugar and cook for 2 more minutes. Add the orange juice, zest, and red wine vinegar and cook until nearly all the liquid has reduced. Season with salt and white pepper. Set aside until ready to serve.
In a small saucepan, away from the heat, add rum, limes, shallots, and garlic. Place the saucepan over medium heat and allow the rum to flame until it self extinguishes. Add the wine and reduce by half. Add the turmeric, annatto seeds, sriracha and cream and simmer to reduce, about 5 minutes. Season with salt. Strain the sauce and keep warm. If the sauce is too thin, it can be thickened with a little cornstarch before straining.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Jill Davie, Los Angeles, CA