Serves 2

INGREDIENTS:Red Snapper

2 (8 oz portions) Red snapper,trimmed and scored
Salt and pepper to taste
1 tsp lemon juice
3 tbsp all purpose four
2 cups oil, for frying

INGREDIENTS:Pumpkin Mash

½ lb white potatoes, peeled and cubed
1 ½ lb pumpkin, peeled and cubed
5 peeled garlic cloves
4 sprigs thyme
1 tbsp vegetable oil
¼ cup heavy cream
2 tbsp butter
Salt & pepper to taste

INGREDIENTS:Tempura Asparagus

8 asparagus spears, washed and ends trimmed
1 tbsp curry powder
2 tsp cornstarch
2 tsp baking powder
4 oz flour
½ cup club soda
½ cup ice-cold water
Oil for frying
Salt & pepper to taste

INGREDIENTS:Fruit Salsa

1 small Antigua Black pineapple,
peeled, small dice
1 mango, small dice
¼ cup grapes, quartered
¼ cup onion, finely chopped
2 cloves garlic, finely chopped
5 sprigs cilantro, finely chopped
Juice of one lemon
1 tbsp rice wine vinegar
3 tbsp olive oil
1 tbsp sugar
Salt & pepper to taste

METHOD for Red Snapper:

Season snapper with lemon juice, salt and pepper. Dredge in flour and fry until golden brown. Set aside.

METHOD for Pumpkin Mash:

Preheat oven to 400º F. Add potatoes to salted boiling water. Cook, strain
and set aside. Add pumpkin cubes, garlic, thyme and vegetable oil to a mixing bowl and toss. Place the seasoned pumpkin on a sheet pan lined with parchment paper. Roast for approx 25 minutes until soft. Remove from the oven.Transfer to a food processor. Add white potatoes, heavy cream, butter,salt and pepper to taste. Whip until smooth.

METHOD for Tempura Asparagus:

Combine all ingredients except asparagus in a mixing bowl. Whisk until smooth to form a tempura batter. Dip each asparagus spear into the batter and deep fry until golden brown.

METHOD for Fruit Salsa:

Prepare all ingredients and combine in mixing bowl.

ASSEMBLY:

Spoon a serving of pumpkin mash into the centre of each plate. Top with 4 asparagus spears. Next add the red snapper fillet and finally top with fruit salsa.