| For the Thai Basil & Black Pepper Gelée: |
| • |
1 cup The Perfect Purée Thai Basil & Black Pepper blend, thawed |
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gelatin |
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sugar |
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2 tbsp. fresh cracked black pepper |
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| 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. |
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| For the Fish: |
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1 cup The Perfect Purée Thai Basil & Black Pepper blend, thawed |
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2 lbs. red snapper filets, skin on |
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2 oz. Thai basil leaves |
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1/2 red onion, thinly sliced |
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2 oz. olive oil |
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Pinch of Kosher salt |
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| Method for the Fish: |
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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. |
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| Assembly: |
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Place snapper on bed of rice or vegetables. Top with Thai Basil & Black Pepper gelée, red onion and basil leaves. |
