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Season snapper fillets with salt and pepper. Combine the Adobo Sauce with the mayonnaise. Marinate the fish in the refrigerator for 30 minutes or up to 2 hours with half of the mayonnaise, reserving the rest for garnish.
Heat a tablespoon of Fustini’s SELECT in a large skillet over moderate heat and add the snapper fillets. Sear on one side for several minutes and turn over and cook on the other side until just cooked.
To serve, place some sliced tomatoes on the bottom of each service plate and top with a handful of tortilla chips. Top that with a generous spoonful of Chipotle Slaw and a snapper fillet. Garnish with a drizzle of the Adobo mayonnaise and a drizzle of Fustini’s Chipotle olive oil
Break apart dried chilies and discard seeds and stems. Heat Fustini’s Harissa olive oil in a medium pot over moderate heat and add the white onion. Sauté for 3 to 4 minutes and add the garlic, cloves, cinnamon stick, and cumin seeds and sauté another 2 minutes, stirring frequently. Add the chilies and sauté another minute before adding the water and salt and bringing to a simmer. Reduce the heat to low and simmer mixture until the water is reduced by half. Remove the cinnamon stick, place it into a blender and blend until smooth. Press through a fine-mesh strainer and reserve.
Place cabbage and cilantro in a large bowl. Combine lemon juice, vinegar, Chipotle in Adobo, mayonnaise and honey in a blender and process until smooth. Season with salt and pepper and pour over cabbage and stir.
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