Steamed red snapper, pickled mustard greens and lime butter

Name: Steamed red snapper, pickled mustard greens and lime butter
Ingredients: 4 x 175g portions red snapper fillet (seabass is a good alternative); 120g short grained rice; 50ml sweet ginger vinegar; 30ml lime juice; 50g sliced shallots; 50ml white wine vinegar; 100ml white wine; 50ml cream; 100g butter, cold, diced; 100g preserved lime (or lemon) pureed in a blender and passed through a fine sieve; 50g finely diced shallots; 75ml flamboyant flower vinegar; 200g mustard greens, picked, blanched and chopped; 50g salted capers; 100ml virgin coconut oil; Handful dill flowers; 25g baby kale; Handful dill fronds

www.four-magazine.com

Try this clean and modern Caribbean recipe for red snapper and pickled mustard greens from executive head chef Andy Turner of new fine dining venue, 13˚/59˚ in Port Ferdinand, Barbados...Delicious!

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View full recipe on www.four-magazine.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.four-magazine.com.

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Ingredients

4 x 175g portions red snapper fillet (seabass is a good alternative)
120g short grained rice
50ml sweet ginger vinegar
30ml lime juice
50g sliced shallots
50ml white wine vinegar
100ml white wine
50ml cream
100g butter, cold, diced
100g preserved lime (or lemon) pureed in a blender and passed through a fine sieve
50g finely diced shallots
75ml flamboyant flower vinegar
200g mustard greens, picked, blanched and chopped
50g salted capers
100ml virgin coconut oil
Handful dill flowers
25g baby kale
Handful dill fronds