This week's Ocean Spray cranberry and cranberry-flavoured water-inspired recipe is courtesy of 25- year old Chef de Partie Danesha Jaghai, who found her passion for cooking through observing chefs at Sandals Grande Riviera, where she was a trainee in 2009 — plans to attain the executive chef certification in coming years and yearns to open the doors to her own restaurant, serving her signature style of contemporary Caribbean cuisine. Give this recipe a try, and as always we welcome your feedback.
Almond Crusted Snapper Fillet with a Cranberry Glaze (Photos: Marlon Reid))
Chef de Partie Danesha Jaghai
      Chef de Partie Danesha Jaghai #slideshowtoggler, #slideshowtoggler a, #slideshowtoggler img {filter:none !important;zoom:normal !important}  4/4  |
Serves Two
Preparation Time: 20 minutes
Ingredients:
2 fish fillets
3tbsp almonds, chopped finely
2 tbsp panko breadcrumbs
1 1/2 tbsp Parmesan cheese
1 tbsp fresh basil, chopped finely
2tsp melted butter
1 tbsp olive oil
1tbsp ginger, chopped finely
4 fl oz Ocean Spray Flavour Splash cranberry-flavoured water
2 1/4 fl oz Ocean Spray Cranberry Juice
4 tbsp sugar
2 tbsp dried cranberry, chopped finely
Salt and pepper
Method:
Cranberry Glaze:
Add the ginger to a saucepan and allow to sweat for 4 minutes.
Add the cranberry-flavoured water, cranberry juice and sugar, and allow them to reduce to a syrup consistency.
Add the chopped cranberries and salt and pepper to taste.
Crusted fish:
Season fish with salt, pepper and olive oil and set aside.
Combine the almonds, breadcrumbs, cheese, basil, salt, pepper and butter in a bowl and mixed them until thoroughly combined.
Heat oven to 300ºF.
Heat the olive oil in a skillet and sear the fillets skin side down until golden brown.
Proceed to coat the side of the fish that was seared and put in the oven for approximately 5-7 minutes.
Remove from oven and drizzle the cranberry glaze on top.
Serve hot.