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Red Snapper Parfait

4 2 ounces fil red snapper
1 TB Creole spice
1 TB vegetable oil
2 TB lime juice
2 TB cilantro -- chopped
1 ts jalapeno -- chopped
2 TB red pepper -- chopped
1 c diced -- papaya
2 TB coconut milk
1 TB toasted coconut
Salt and pepper
2 sprigs cilantro


Season the fillets with the spice. In a medium saute pan over medium-high heat, heat the oil. Sear the fish until deep golden brown on both sides. Remove to a plate. In a shallow dish, combine the lime juice, cilantro, jalapeno, and red pepper. Place the fish in the dish and let it sit for 1 hour. In a small bowl, combine the papaya, coconut milk, and coconut. Place 2 tablespoons of the papaya mixture in the bottom of two parfait glasses. Place a fillet in each glass and top each with 3 tablespoons papaya mixture, then the snapper fillets. Top with the remaining papaya mixture. Garnish with cilantro sprigs. Chill for 1 hour before serving.

Yield: 2 appetizer


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