Curried Crab Pilaf with Coconut Milk
Heat oil and butter in a 2-quart pot and sauté the onion, carrot, and garlic for 2 minutes. Add curry powder and pepper and cook 2 to 3 minutes longer. Add raw rice, stir and sauté for 2 minutes, then add tomato, crabmeat, coconut milk, water, bitters, lime juice, and salt. Bring to a boil. Reduce heat, cover, and cook for about 15 to 20 minutes. Once rice is cooked, season to taste with salt and hot sauce and serve immediately. Garnish with scallions and herbs, and moisten with a little more coconut milk if necessary.
To Assemble and Serve:
Saute red snapper in a hot pan with olive oil. Garnish rice with snapper, pickled peppers, and aioli.