American Red Snapper and Kiwano Melon with Sautéed Chinese Melon and Lobster Mushrooms

Adapted by
July 2006
Yield: 1 Serving


4 oz square-cut red snapper
1 Kiwano melon
½ fresh lemon, juiced
1 tablespoon sugar
2 tablespoons Chinese melon
1/3 cup lobster mushrooms, sliced
1 tablespoon butter
Salt and freshly ground black pepper, to taste
Baby micro sorrel
A dash of lemon oil


For the Snapper

In a small, hot sauté pan, sear the red snapper until golden brown, crisping the skin; reserve. Cut the Kiwano melon in half; scoop the insides into a mixing bowl. Add lemon juice and sugar; mix and reserve. Sear the Chinese melon and lobster mushrooms in a small sauté pan; add butter and brown evenly. Season with salt and pepper.

To Assemble and Serve

Place the Chinese melon and lobster mushrooms in the center of a bowl; top with red snapper. Spoon the Kiwano melon over the top of and around the snapper. Garnish with baby sorrel and lemon oil.