Chef George Quattromani, Mar Vista Restaurant
8oz Red Snapper filet
1 banana – sliced
1/2 cup salad oil
1/2 cup Jerk seasoning (Available in most stores)
Coconut Ginger Sauce
1 can Coco Lopez
2 cups heavy cream
1 oz fresh ginger
2 oz sugar
For marinade: Mix salad oil and Jerk seasoning together.
Score Snapper skin, dip in Caribbean Marinade. Sauté 2 minutes, turn over and sauté other side. Add sliced banana on top and place in 350 degree oven for 7 minutes.
For sauce: In sauce pan heat Coco Lopez, heavy cream, fresh ginger, and sugar. Bring to light boil. Add cornstarch to thicken.