A TASTE OF C-CAP: Robert’s Red Snapper with Chipotle Rice, Haricot Vert and Grapefruit Salsa

Fish

• 2 Red Snapper filets (or any mild white fish)
  
• Flour for dusting
  
• Salt and pepper
  
• 1Tbs. canola oil (or any light oil)

Rice

• 1 Tbs. canola oil (or any light oil)
  
• 1 c. basmati rice
  
• 2 chipolte peppers (from a can in adobo sauce), rough chopped
  
• 1 3/4 c. water
  
• Salt and pepper, to taste

Haricot Vert

• Water, boiling
  
• Salt
  
• 2 handfuls haricot vert, stems removed
  
• Ice cold water

Salsa

• 2 grapefruit
  
• 1/2 small red onion, small dice
  
• 1/2 bunch cilantro, rough chopped
  
• 1 lime, juiced
  
• Honey (optional)
  
• Salt and pepper, to taste

1. Prepare salsa: Peel grapefruit and cut out segments. Peel and dice onion. Remove cilantro leaves from stems; roughly chop leaves.
   
2. Combine grapefruit, onion and cilantro in medium bowl. Juice lime into mixture; season with salt and pepper to taste. Add honey to taste, if needed, for sweetness.
   
3. Prepare rice: In a medium pan over medium heat, heat oil and add rice. Cook until rice is slightly golden and smells nutty. Rough chop peppers and add to rice. Cook for about 1 minute.
   
4. Add water and season with salt and pepper. Bring to boil; cover and reduce heat to low. Cook for about 10 minutes or until rice is fully cooked but not mushy. Fluff with fork and keep warm with lid on.
   
5. Prepare haricot vert: Bring water to a boil and season with enough salt to resemble sea water. Place haricot vert in water and cook until slightly crisp. Immediately place in ice-cold water. Heat up when ready to serve.
   
6. Prepare fish: Season filets with salt and pepper. Lightly coat with flour; remove any excess flour.
   
7. Heat oil in medium pan over medium high heat. Add filets. Cook until golden brown on each side and fish is slightly firm yet pushes back. Remove from heat.
   
8. Serve fish with salsa, rice and haricot vert. Makes 2 servings.