Blackened Snapper with Crispy Rice Cake

For the crispy rice cake:

Prepare 1 cup of long grain rice according to package directions. After it rests for 5 minutes. Combine 1 TBSP of white wine vinegar and 1 tsp sugar. Fluff the rice and add this mixture. Line an 8x8 pan with plastic wrap. Place rice in the pan and flatten down gently. Place in the freezer for 30 minutes to cool down. Remove from the freezer, cover with plastic wrap and place another pan on top with something sitting in the pan to weigh it down a bit. Place in the fridge for 2-4 hours. Preheat the oven to 425. Line a sheet pan with foil and spray with cooking spray. Remove the rice from the pan and cut into 6 equal rectangles. Place the rice pieces on the prepared sheet pan and bake about 15 minutes each side or until browned. Sprinkle with salt immediately. 

For the blackened Snapper (skin-on, 4 fillets): 

Brush the fish lightly with canola oil. Season both sides generously with salt, pepper, oregano, garlic, hot smoked paprika. Prepare a pan or griddle to medium high heat. Sear the fish for 4-6 minutes per side depending on how thick your fillets are. 

For the green beans:

Trim 1 pound of green beans. Add to a pan with 2 TBSP butter, salt and pepper. Saute for about 10 minutes, or until soft. Add in garlic slices from 3 cloves of garlic. Toss for another 1-2 minutes. Serve. 

Sauces: 

Your favorite hot sauce such as Valencia and some honey butter (1 TBSP honey to 2 TBSP butter, melted). 

To assemble: 

Place rice cake on the bottom. Top with a few green beans. Top with a piece of snapper. Drizzle hot sauce and honey butter around, as desired. 

Wine pairing: 

Do Ferreiro

Albarino

Rias Baixas, Spain

2021