Dry Seasoning
¾ teaspoon ground black pepper
1 Tablespoon kosher salt
-
2 teaspoons paprika
-
1 teaspoon ground cumin
-
1 teaspoon ground coriander
½ teaspoon garlic powder
1 Tablespoon brown sugar
For the Fish
1 whole red snapper (or other whole fish), scaled and cleaned
1 Tablespoon olive oil
-
3 thin slices of lemon
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3 sprigs of cilantro
2 scallion stalks
5 x ½-inch rings of bell pepper
Salsa Verde
1 Tablespoon of the dry seasoning (above)
½ jalapeno, roughly chopped
zest and juice of one lemon
½ cup cilantro, leaves and stems (about ⅔ bunch)
4 green onions, the green parts roughly chopped
¼ cup pineapple
1 clove garlic
3 Tablespoons extra virgin olive oil
Piña Cabbage Slaw
juice of one lime (about 2 tablespoons)
2 Tablespoons brown sugar
2 cups shredded napa cabbage
3 green onions, sliced
½ jalapeno, deseeded and sliced
½ cup thinly sliced pineapple
⅓ cup red bell pepper, thinly sliced
¼ cup cilantro, chopped
