Seared Mutton Snapper, Corn Güanimes, Coconut Creole Sauce

"A harmonious fusion of Dominican and Puerto Rican flavors, this dish features perfectly seared mutton snapper, tender corn güanimes, and a rich coconut Creole sauce—a tribute to cultural balance and my father's culinary legacy."

Yield: 2 Servings

For the Snapper

Ingredients:

• 2 lb. Whole Fish

• 1 oz. Olive Oil

• Salt to taste

Procedure:

1. Clean the fish, reserving the bones and trimmings for the sauce. Cut the fish into rectangular portions.

2. Season the fish with salt on both sides.

3. Heat the vegetable oil in a skillet over medium heat, sear the fillets, and cook through.

4. Keep warm for plating.

Note: Make small incisions on the skin of the fillets to ensure proper searing.

For the Güanimes

Ingredients:

• 32 fl. oz. Corn Broth

• 4.5 oz. Fine Corn Flour

• 2 oz. Wheat Flour

• 1 oz. Sugar

• 2 tsp. Salt

• 1.5 oz. Chopped Corn

• 2 tbsp. Butter

• 4 fl. oz. Hot Water

Procedure:

1. Simmer the corn broth over low heat.

2. Mix all dry ingredients, chopped corn, and butter.

3. Add the hot water to the mixture and knead until it forms a dough.

4. Shape the dough into oval dumplings, about 0.5 oz. each.

5. Simmer the güanimes for 35 minutes.

6. Keep warm for service.

Note: Unlike Puerto Rican güanimes, Dominican güanimes are not wrapped in plantain leaves before cooking.

For the Coconut Creole Sauce

Ingredients:

• 2 fl. oz. Achiote Oil (p. 5)

• ¼ Onion

• 2 Garlic Cloves

• ¼ Red Bell Pepper

• ½ Cubanela Pepper

• 4 oz. Sofrito (p. 5)

• 4 oz. Tomato Paste

• 16 fl. oz. Fish Stock

• 10 fl. oz. Coconut Milk

• Salt to taste

• Pepper to taste

• Oregano to taste

Procedure:

Procedure:

1. Heat the achiote oil over medium heat.

2. Sauté the vegetables and fish trimmings.

3. Add the coconut Creole sauce and let the flavors develop.

4. Adjust seasoning as needed and keep warm for service.

Elements for Plating:

• 1 oz. Coconut Creole Sauce

• 3 oz. Snapper Fillets

• 2 oz. Güanimes

• Coconut Foam

• Micro Herbs

Plating Procedure:

1. Spread the sauce on the base of the plate with a spoon.

2. Arrange 2 fish fillets per plate.

3. Place 3 güanimes between the fillets on each plate.

4. Add three dollops of coconut foam in different areas.

5. Garnish with micro herbs.