| For the Thai Basil & Black Pepper Gelée: |
| • | 1 cup The Perfect Purée Thai Basil & Black Pepper blend, thawed |
| • | gelatin |
| • | sugar |
| • | 2 tbsp. fresh cracked black pepper |
| |
| Method for the Thai Basil & Black Pepper Gelée: |
| 1. | Place 1/2 cup Thai Basil & Black Pepper blend in a small bowl. Sprinkle gelatin over and let stand 5 minutes to soften. Set aside. |
| 2. | Bring 1 cup Thai Basil & Black Pepper blend to a boil with remaining 1/2 cup, stirring until sugar is dissolved. Remove from heat. |
| 3. | Add gelatin mixture and stir until dissolved. Chill Thai Basil & Black Pepper gelée until firm. Rake with fork and add fresh cracked black pepper. |
| |
| For the Fish: |
| • | 1 cup The Perfect Purée Thai Basil & Black Pepper blend, thawed |
| • | 2 lbs. red snapper filets, skin on |
| • | 2 oz. Thai basil leaves |
| • | 1/2 red onion, thinly sliced |
| • | 2 oz. olive oil |
| • | Pinch of Kosher salt |
| |
| Method for the Fish: |
| Place a couple of cuts in the skin of the snapper to prevent curling. Rub with oil and season with kosher salt. Place on hot grill and cook through. |
| |
| Assembly: |
| Place snapper on bed of rice or vegetables. Top with Thai Basil & Black Pepper gelée, red onion and basil leaves. |
