Grilled Fresh Red Snapper Stuffed with Lobster in a Curry Mango Mojito
- 2 sprigs rosemary
- 1 cup olive oil
- 1 tablespoon garlic, chopped
- Sea salt and pepper
- 1 (1 to 1 1/2 pound) whole red snapper, cleaned
- 1/2 pound Caribbean lobster, cut into medallions
- 1 plantain leaf
- Curry Mango Mojito, recipe follows
Preheat a grill to a medium heat.
In a small bowl, combine the rosemary, olive oil, garlic, salt, and pepper. Rub this mixture inside and outside the entire fish. Place lobster inside cavity of fish and wrap the fish in a plantain leaf. Grill over medium heat for about 5 minutes per side. The fish should be opaque when fully cooked. Serve with Curry Mango Mojito sauce.Curry Mango Mojito:
1 ripe mango, chopped into 1/2-inch dice
1 bunch cilantro, leaves chopped
1 cup extra-virgin olive oil
1/2 teaspoon sugar
1/2 teaspoon curry paste
1 teaspoon fresh basil, cut into chiffonade
In a small bowl, gently mix all ingredients until well combined. Heat a small saute pan over medium heat and saute until warmed through. Serve with fish.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Chef Damian Hernandez, Las Bras Restaurant