Servings: 2
Prep time: 15 minutes
Total time: 35 minutes1 white onion, thinly sliced into rings
2 carrots, peeled and julienned
½ jicama, peeled and julienned
2 Scotch bonnet peppers, stemmed and minced
½ cup|120 ml Champagne vinegar
crushed chile flakes, to taste
flaky sea salt, to taste
10 leaves napa cabbage
3 tablespoons grapeseed oil
1 lime, zested and juiced
2 (8-ounce|227-gram) skin-on snapper fillets
lime wedges, to serve
fresh cilantro leaves, to garnish
fresh dill, to garnish
fresh parsley leaves, to garnish
Prep time: 15 minutes
Total time: 35 minutes
Ingredients
2 carrots, peeled and julienned
½ jicama, peeled and julienned
2 Scotch bonnet peppers, stemmed and minced
½ cup|120 ml Champagne vinegar
crushed chile flakes, to taste
flaky sea salt, to taste
10 leaves napa cabbage
3 tablespoons grapeseed oil
1 lime, zested and juiced
2 (8-ounce|227-gram) skin-on snapper fillets
lime wedges, to serve
fresh cilantro leaves, to garnish
fresh dill, to garnish
fresh parsley leaves, to garnish
Directions
- Soak the onion in cold water for 20 minutes, then drain.
- Place the peppers in a bowl and cover with the vinegar. Stir in a pinch of salt and the chili flakes. Set aside.
- Heat the oven to broil. Drizzle the cabbage with 1 tablespoon of the oil in a large bowl. Toss with salt and more chile flakes. Place the cabbage in a large cast-iron skillet and roast until lightly charred, 2 to 3 minutes. Transfer the cabbage to a plate and set aside.
- Season the snapper all over with salt. Heat 2 tablespoons oil in a large cast-iron skillet over medium-high. Add the snapper, skin-side down, into the skillet and cook, until the skin is crispy, 3 to 4 minutes. Transfer the snapper to a plate.
- Toss the drained onion, the carrots, and jicama with half of the dressing in the cast-iron skillet. Transfer to a bowl and add the lime juice.
- To serve, pile the salad on top of a plate. Place the snapper, skin-side up, on top, and squeeze some more lime juice on the top. Place the cabbage leaves on the side and sprinkle with the herbs.