Red Snapper Parfait

• 4 - 2 ounce fillets red snapper
• 1 tablespoon Creole spice
• 1 tablespoon vegetable oil
• 2 tablespoons lime juice
• 2 tablespoons chopped cilantro
• 1 teaspoon chopped jalapeno
• 2 tablespoons chopped red pepper
• 1 cup diced papaya
• 2 tablespoons coconut milk
• 1 tablespoon toasted coconut
• Salt and pepper
• 2 sprigs cilantro

1. Season the fillets with the spice.
2. In a medium saute pan over medium-high heat, heat the oil.
3. Sear the fish until deep golden brown on both sides.
4. Remove to a plate.
5. In a shallow dish, combine the lime juice, cilantro, jalapeno, and red pepper.
6. Place the fish in the dish and let it sit for 1 hour.
7. In a small bowl, combine the papaya, coconut milk, and coconut.
8. Place 2 tablespoons of the papaya mixture in the bottom of two parfait glasses.
9. Place a fillet in each glass and top each with 3 tablespoons papaya mixture, then the snapper fillets.
10. Top with the remaining papaya mixture.
11. Garnish with cilantro sprigs.
12. Chill for 1 hour before serving.

red snapper, creole spice, vegetable oil, lime juice, cilantro, jalapeno, red pepper, papaya, coconut milk, coconut, salt, cilantro

Taken from www.foodnetwork.com/recipes/emeril-lagasse/red-snapper-parfait-recipe.html (may not work)