This delightful recipe is from the Caribbean: from Chef Eric Scuiller of The Ritz-Carlton, Grand Cayman...
SupermarketGuru has "stolen" this delightful recipe from the Caribbean: Grilled Achiote Caribbean Red Snapper with Calaloo Pineapple Couscous from Chef Eric Scuiller of The Ritz-Carlton, Grand Cayman. Is the name of this recipe intimidating? Don't worry, Chef Scuiller has made it simple for us with his tips, so you can easily make this dish at home, but still impress your friends when you reel off the name of this Caribbean delight.
Tips from Chef Eric Scuiller: When buying whole Red Snapper look for clear, red eyes, and bright red skin that fades towards the belly. If you are looking for fillet, try to buy it with the skin on. This will help hold the fish together and let you get a look at the skin to make sure it's the real thing. Grilling with the skin on is not only easier but helps hold some of the flavor to the fish. I wouldn't suggest putting out a lot of money for a red snapper fillet that doesn't have the skin. You can shop for Red Snapper year round since it is constantly harvested.
The condiment Annatto or Achiote El Yucateco, is precisely made with annatto seeds of excellent quality, used to give color, and of course as an excellent seasoning, grown in the humid tropical weather of the Yucatan Peninsula in the southeast of Mexico. Achiote is pronounced: ah-chee-OH-tay. It is traditionally used as seasoning in the famous Yucatecan and Central American dishes, mainly those influenced by the Mayan culture. This ingredient is the only one that I know was in use before the arrival of Christopher Columbus in America and still in use today.
Calaloo is the leaf of the taro plant and the name of this staple soup of Grand Cayman. Fresh Calaloo is difficult to find in the U.S., so substitute fresh spinach.
About the chef: The son and grandson of Breton fishermen, executive chef Eric Scuiller brings to the Ritz-Carlton Grand Cayman his French culinary heritage as well as an intense passion for the sea. Scuiller began his culinary journey at the selective Hotel Management School of Chaptal in Quimper at the age 16 and worked in several hotel restaurants before completing his studies.
A penchant for travel and resorts led to positions as Executive Chef at 12 Club Med Resorts, including Switzerland, Spain, Greece, Israel, Mexico, Bahamas, Italy, Tunisia, and the United States. Scuiller has also tried his hand at the Princess Restaurant in Beverly Hills, Ft. Wayne Hilton, Coccolaba Plantation Resort on the island of Anguilla in the British West Indies, Inverness Hotel and Golf Club in Denver, and at the Beverly Hills Hotel in California.
In Las Vegas, Scuiller ran the award-winning Bally's Sterling Brunch, which is consistently recognized among the top 10 brunches in the nation. During the period of 1992-1996, Scuiller also taught weekly cooking classes in French/Gourmet cuisine. Then in 1997, he was named executive chef at the 3000 room Paris, Las-Vegas, which included a kitchen brigade of over 550 culinarians and 12 restaurants.
"I can never know enough – learning is as essential to me as drinking water," said Chef Scuiller.
The Ritz-Carlton, Grand Cayman
Seven Mile Beach
Cayman Islands, British Virgin Islands
Grilled Achiote Caribbean Red Snapper with Calaloo Pineapple Couscous is served at The Ritz-Carlton, Grand Cayman for $29.
This recipe is for a serving size of two.
This is a 2-part recipe:
Grilled Achiote Caribbean Red Snapper
Calaloo Pineapple Couscous
Grilled Achiote Caribbean Red Snapper Ingredients:
2 x 8 oz red snapper fillet, with skin on
2 oz red achiote paste
2 tsp salad oil
1 orange, juice only
2 garlic cloves, minced
1 lime, juice only
Salt and pepper to taste
2 tsp apple cider
1/2 soup spoon Jamaican Pickapeppa Sauce or Worcestershire Sauce
Calaloo Pineapple Couscous Ingredients:
1/2 box couscous (8 oz)
1 Tbsp extra virgin olive oil
1 shallot, minced
1/2 lb calaloo or fresh spinach (blanched, iced down and chopped)
1/2 cup pineapple, ripe and diced in 1/8" cubes
Dash of ground coriander
Salt and pepper to taste
1/2 red bell pepper, cut in 1/8"
12 oz chicken broth
Grilled Achiote Caribbean Red Snapper Steal This Recipe® Step-by-Step Instructions:
Dissolve the achiote paste with all the other liquids.
Add the garlic, oil and salt and pepper.
Submerge the fish in the liquid, cover with clear film and refrigerate for two hours.
Calaloo Pineapple Couscous Steal This Recipe® Step-by-Step Instructions:
Sauté the shallots in hot olive oil, until translucent (about 2 minutes).
Add the calaloo (or spinach) and the bell peppers, sautéing for two more minutes.
Add coriander and diced pineapple.
Deglaze with the chicken broth.
Gently stir and simmer on low heat for five minutes.
Cover with a lid, stop the fire and set your couscous aside for fifteen minutes.
Serving Steal This Recipe® Step-by-Step Instructions:
When ready to serve, drain fish of excess marinade into a pan.
Place on a hot grill skin side down.
Grill for three minutes.
Flip and grill for three more minutes.
During this time bring the leftover marinade to a single boil and set aside.
Using a coffee cup, mold the couscous in the center of the plate.
Top with a piece of grilled fish.
Drizzle the achiote sauce around the plate.
Image may vary form recipe.