This recipe might not have made it into Gourmet Plunder were it not for the fact that it is such a fabulous centre piece. This is essentially a basic recipe for baked red snapper with the coconut flavour a hushed undertone rather than a loud bombastic blast. That’s a good thing because it allows the fish to remain the leader as it dances through a palette shifting kaleidoscope of differing fruits. The buffet of fresh fruit may seem like simple showmanship at first, but as the guests dig into the dish, each will find their own preferred combination of fish and fruit. This is great because it allows for a certain flexibility for finicky fruit eaters and offers myriad rewards for those who are culinarily adventurous enough to try the snapper out with each of its dancing partners.
4-5 lb Red Snapper
1 cup Coconut Cream (unsweetened)
Kosher Salt or Hawaiian Rock Salt
2 tbls Sherry
1 bunch of green seedless grapes
Pre-heat over to 350 F. Season fish. Pour 1 cup of coconut cream over top and bake. After 20 minutes add 2 tbls of sherry. Cook for another 20 minutes, basting frequently. Remove from oven. Place Snapper on a serving platter and arrange cut up fruits around it. Serve with rice.