Chili Seared Snapper with Jicama, Mango & Mint Salad

In my time away from home, two years to be exact, a crush of new restaurants have popped up. Classic French bistros, little cafés, Argentinean steak houses, oh-so-chic sushi spots, & food trucks galore. Needless to say, I've been plowing through these places as quickly as my wallet will allow. Lots of yummy stuff has stuck with me, bacon, avocado & re-fried bean tacos, beet home-fries, juicy pork buns, perfectly seared scallops, & an insane piece of snapper. Foie Gras Snapper seared in Lobster Oil to be exact. A rare appearance at a new-to-me, but well loved haunt, Buenos Aires Café this snapper, paired perfectly with a jicama & mango salad, has been taunting me all week. Foie Gras & lobster oil may be a bit decadent for a run of the mill weeknight dinner, but swap them out for a dash of truffle & chili oil & you've got yourself a tasty piece of snapper. Team it up with re-fried black beans* & a cool jicama & mango salad for a quick simple supper.

Chili Seared Snapper, for 2

1 1lb. red snapper fillet, skin on

1 tbsp. olive oil

1 tsp. truffle oil, divided

1 tsp. chili oil, divided

1/2 tsp. Old Bay seasoning, more to taste

1/2 tsp. All Purpose Greek Seasoning*

salt to taste

pepper to taste

Rub the fillet in half of the truffle & chili oils then rub it in Old Bay, Greek seasoning, salt and pepper. Heat the remaining oil along with the olive oil in a cast iron skillet. Sear the fillet for 3 - 4 minutes on each side or until white & flaky.

Jicama, Mango & Mint Salad, for 2

1 small jicama, peeled & sliced thinly

1 mango, cubed

2 - 4 tbsp. fresh mint, chopped

2 - 4 tbsp. cilantro, chopped

1 lime, juiced

1 - 2 tbsp. olive oil

salt to taste

Half the jicama & peel it. I find it easiest to set the halves face down & run a sharp knife down the sides until all the skin is gone. You loose a little more jicama flesh this way, but it's much faster than trying to peel it with a vegetable peeler. Once peeled, slice the jicama thinly. Set aside in a bowl. Peel & cube the mango. Toss in the bowl with jicama. Throw in the remaining ingredients & toss. Serve chilled or at room temperature.

*For quick but tasty re-fried black beans toss in a chopped poblano pepper & a minced clove of garlic with a can of re-fried black beans. A dash of cumin doesn't hurt either.