Snapper Tandoori with Cayenne Onion Rings and Black Beans
Chef Kerry Simon of Simon Kitchen & Bar at The Hard Rock Hotel – Las Vegas, NV
Adapted by StarChefs

Yield: 4 Servings

Ingredients:

Snapper Tandoori
• 2 pounds red snapper, deboned and cut into 8-ounce filets
• 1 teaspoon ginger powder
• 1 teaspoon minced garlic
• 1 teaspoon cumin seed
• 2 teaspoons coriander seed
• ½ teaspoon mustard seed
• ½ teaspoon fennel seed
• 1 teaspoon honey
• 1 bunch fresh cilantro, chopped
• 1 scallion, chopped
• Pinch of white pepper
  
  
Black Beans
• 1 Tablespoon extra virgin olive oil
• 1 yellow onion, diced
• 1 stalk celery, finely chopped
• 1 green bell pepper, finely chopped
• 3 cloves garlic, minced
• 1 whole red chili, skinned, seeded & diced
• 1 cup black beans
• 1 cup chicken stock
• 2 whole tomatoes, peeled, cored & diced
• 2 teaspoons tomato puree
• ½ teaspoon ground cumin
• ½ teaspoon coriander seeds
• 1 Tablespoon ground black pepper
• 1/2 bay leaf
• 1 bunch fresh thyme
• 1 bunch fresh oregano
• 1 whole small roasted yellow or red bell pepper
• 2 ounces fresh lime juice
• Pinch of salt
• White wine, to taste
  
  
Mango Chutney
• 1 whole mango, peeled and finely diced
• 1 bunch fresh cilantro, finely chopped
• 1 whole juice of lime
• 1 Tablespoon maple syrup
• Kosher salt & freshly ground black pepper, to taste
  
  
Cayenne Onion Rings
• 2 cups olive oil or enough to fill a deep frying pan
• 1 cup all purpose flour
• 1 pinch chili powder
• 1 pinch cayenne
• 1 pinch salt
• 1 cup buttermilk
• 1/2 onion thinly sliced

Method:

For the snapper tandoori:
Combine ingredients all the ingredients except the snapper in a large bowl and mix well. Coat each filet with the tandoori marinade and store in the refrigerator until use.

For the black beans:
Heat the olive oil in a large sauté pan. Add the onion, celery, and green pepper, and sauté until soft, 3-5 minutes. Add the garlic, chili pepper, black beans, chicken stock, tomatoes, tomato paste and spices. Cook until beans are soft. Add the roasted pepper, salt, and lime juice. Finish with a dash of white wine before removing.

For the mango chutney:
In a medium size bowl, toss the diced mango with the cilantro, lime juice, and maple syrup. Add salt and pepper to the chutney to taste.

For the cayenne onion rings:
Heat the frying oil to 350 degrees Fahrenheit.

In a medium bowl, combine the flour, chili powder, cayenne pepper, and salt. In a separate bowl, pour the buttermilk over the sliced onion rings. Take the soaked onions and dredge them in the flour mixture until well coated. Fry them in the oil until golden brown.

To serve:
Heat a sauté pan, and add the marinated snapper filets, cooking on each side until complete.

Divide the black beans into the centers of 4 serving plates. Place one filet on top of each, and then top the filet with a bit of the mango chutney. Surround with the cayenne onion rings, and serve immediately.

Wine suggestions: This meal will pair well with a good chardonnay, such as Kistler "Vine Hill" or Arrowood.