For the Mango Sriracha Butter
For the Blackened Fish Marinade
For the Mango Rice Madras
Marinate fish filet for a minute, then grill on both sides (skin side last), just until cooked through. Serve grilled red snapper filet on top of ¾-1 cup of Mango Rice Madras, topped with two thin slices of Mango Sriracha Butter.
Chef Note: Add seasonal vegetables and garnish plate with grilled mango and grilled lemon.
Mango Sriracha Butter:
Soften the butter, add into a stand mixer with the mango, sriracha sauce, cayenne, salt and pepper until you have a smooth consistency, with pieces of mango still intact. Make a roll (sausage) with the mixture using plastic wrap or wax paper. Refrigerate until ready to use.
Blackened Fish Marinade:
Combine all ingredients, and set aside until ready to cook.
Mango Rice Madras:
Heat the butter in a pot large enough to accommodate the cooked rice. Over medium heat, sauté the onions until soft. Add the rice and stir to coat. Pour in the fish stock, then the raisins and almonds. Bring to a boil, cover tightly, and lower heat to simmer. Simmer for 20 minutes, or until the liquid is absorbed. Allow the rice to rest, covered, 5-10 minutes. Stir in diced mango, and fluff with a fork.
Recipe courtesy of Chef Pascal Beaute, Delaware North