Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat a water bath to 135°F (57°C) for sous-vide cooking.

2. 2

   In a small bowl, combine the juice and zest of 2 limes, 1 thinly sliced 2-inch galangal knob, 1 deseeded and minced Scotch bonnet pepper, 2 minced garlic cloves, 1 tablespoon grated fresh ginger, 1 teaspoon dried thyme, 0.5 teaspoon crushed allspice berries, 1 tablespoon brown sugar, 0.5 teaspoon salt, and 0.25 teaspoon black pepper to create the marinade.

3. 3

   Place 12 ounces of red snapper fillets into a vacuum-sealable bag, add the entire marinade mixture, then vacuum-seal the bag and place it into the preheated water bath.

4. 4

   Cook the red snapper in the sous-vide bath for 45 minutes to 1 hour, allowing the flavors to deeply infuse into the fish.

5. 5

   After cooking, carefully remove the fillets from the bag, reserving the infused marinade liquid, and gently pat them dry with paper towels.

6. 6

   Heat 2 tablespoons of coconut oil in a cast-iron skillet over medium-high heat until shimmering, then sear each snapper fillet for 1-2 minutes per side until golden brown and slightly crispy.

7. 7

   Pour the reserved infused marinade liquid into the skillet and bring it to a gentle simmer for 2 minutes, allowing it to slightly reduce and create a light glaze.

8. 8

   Serve the seared red snapper immediately, drizzled with the galangal-citrus glaze, and garnish with 0.25 cup of fresh chopped cilantro.