3 nectarines, stoned and sliced
2 oranges, suprême
1/2 small red onion, sliced thin
3 Tbsp fresh basil, chiffonade
1 Tbsp fresh lemon juice
1 pound red snapper fillets1, skinned and finely chopped
1 large egg
3 Tbsp cornmeal
1 small shallot, minced
1/2 jalapeño pepper2, seeded and finely chopped
2 Tbsp chopped fresh cilantro
3/4 tsp salt
4 tsp olive oil
Make the salad: combine the nectarines, oranges, onion, basil and lemon juice in a bowl. Set aside.
Combine the snapper, egg, cornmeal, shallot, jalapeño, cilantro and salt in a bowl. Form four 3-inch cakes.
Heat the oil in … read on, Fisherboy »