Lunch

Pan-Seared Mero en Papillote with Charred Tropical Fruit, Scotch Bonnet Beurre Blanc & Crispy Cassava Ribbons

Name: Pan-Seared Mero en Papillote with Charred Tropical Fruit, Scotch Bonnet Beurre Blanc & Crispy Cassava Ribbons
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 2 servings
Ingredients: 2 mero fillets, 6 oz each, skin-on, pin bones removed; ½ ripe mango, peeled, sliced into 4 thin batons; ½ fresh pineapple, peeled, core removed, sliced into 8 thin batons; 1 scotch bonnet pepper, halved, seeds removed, minced fine (about 1 teaspoon); 2 tablespoons unsalted butter; 1 shallot, minced very fine; ¼ cup dry white wine; ¼ cup Fish Stock (or light vegetable stock); 1 tablespoon fresh lime juice; Fleur de sel and cracked white pepper; 2 tablespoons extra-virgin olive oil (divided); 1 fresh cassava root (about 8 oz), peeled, cut into thin ribbons with mandoline; Neutral oil for frying (500 ml); ¼ teaspoon smoked paprika; Micro cilantro for garnish

A pristine fillet of mero (grouper) seasoned simply, steamed en papillote with mango, pineapple, and charred scotch bonnet, then plated atop a silky beurre blanc spiked with roasted chili oil. Crispy cassava ribbons provide textural contrast and nod to Caribbean tradition.

830calper serving 4gprotein 85gcarbs 53gfat 25min prep 45min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this