Poached Red Snapper with Papaya and Mango Sauce Vierge
- TOTAL TIME: 25 MIN
- SERVINGS: 4
"Brazilians eat rich and heavy," Eric Ripert says. "I wanted something light and healthy." His idea was to poach a local fish and top it with a tropical version of what he calls sauce vierge, replacing the pickles, capers and tomatoes he would typically use with papaya, mango and ginger.
- 1/2 cup diced papaya
- 1/2 cup diced mango
- 2 tablespoons diced red onion
- 1 tablespoon plus 1 teaspoon coarsely chopped tarragon
- 1 tablespoon very finely chopped shallot
- 2 teaspoons very finely chopped fresh ginger
- 1 small garlic clove, very finely chopped
- Four 7- to 8-ounce skinless red snapper fillets
- Sea salt
- Cayenne pepper
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lime juice
- Freshly ground black pepper
- In a medium bowl, mix the papaya with the mango, red onion, tarragon, shallot, ginger and garlic.
- Fill a large, high-sided skillet with 1/2 inch of water and bring to a simmer. Season both sides of the snapper fillets with salt and cayenne pepper. Add the fillets to the skillet, cover and simmer gently until just cooked through, about 7 minutes. Transfer the fish to plates with a slotted spatula.
- Add the olive oil and lime juice to the papaya-mango mixture and season with salt and black pepper. Spoon the sauce over the snapper and serve.
Argentina's flagship white grape, Torrontés, has a flowery scent and light, bright flavors that make it an ideal match for this poached red snapper with tropical fruit. This intriguing Muscat-like grape may be related to the Torrontés grape indigenous to northern Spain.