Snapper with Green Curried Black Rice Recipe

A terrific recipe highlighting fresh Florida fish
A plate of green curried snapper over a bed of black rice.
Don’t shortcut with the black rice, it’s a key ingredient. Jon Whittle / Marlin

Marlin is introducing a new photo contest to better showcase the world’s best offshore fishing photography. Submit your best for a chance to be featured on the cover of Marlin Magazine!

We used red snapper to bring James Beard Award-winning chef Clay Conley’s Florida dish alive—served with nutty, ­antioxidant-rich black rice and a green curry that really knocked our socks off. This recipe pairs perfectly with a Coconut-Lime Pomegranate Mojito.

Ingredients | Serves 4

For the Fish

  • 2 oz. blended oil
  • 4-8 oz. fillets American red snapper
  • 2 Tbsp. green curry
  • 1 pint cherry tomatoes, cut in half
  • ½ red onion, julienned
  • 3 Tbsp. nuoc mam
  • 3 Tbsp. lime juice
  • 1 tsp. sugar
  • 2 Tbsp. mint, julienned
  • 2 Tbsp. Thai basil, julienned
  • 2 Tbsp. cilantro, julienned
  • 5 kaffir lime leaves, julienned

For the Green Curry

  • 2 Tbsp. shrimp paste
  • 1 clove garlic
  • 15 peppercorns
  • 2 tsp. ginger, peeled and diced
  • Zest of 1 lime
  • 5 kaffir lime leaves
  • 2 stalks lemongrass, smashed and minced
  • 2 jalapeños
  • 1 bunch mint
  • 1 bunch Thai basil
  • 1 bunch cilantro

In a blender, puree all of the ingredients with just enough water to make it smooth

For the Rice

  • 1 cup rice
  • ½ cup coconut milk
  • 1½ cup water
  • 1 stalk lemongrass, large chop
  • 1 small knob of ginger, sliced
  • 3 kaffir lime leaves
  • 1 Tbsp. green curry

Add all of the ingredients to a rice cooker, and cook until done. Remove the lemongrass, ginger, and lime leaves. Mix in the curry paste just before serving.

Preparation

Marinate snapper in the green curry for 4 to 10 hours. Stir together tomatoes, onion, nuoc mam, lime juice and sugar. Add herbs, and allow the salad to sit at room temperature for at least 45 minutes. Season fish with sea salt. In a large saute pan, heat oil until smoking hot. Add snapper, and sear for 4 minutes. Flip over the fillet, and continue cooking just until done and opaque. In the center of the plate, add a mound of black rice. Top with seared fish, then spoon over tomato-herb vinaigrette.

Free Email Newsletters

Sign up for free Marlin Group emails to receive expert big-game content along with key tournament updates and to get advanced notice of new expeditions as they’re introduced.

Free Email Newsletters

Sign up for free Marlin Group emails to receive expert big-game content along with key tournament updates and to get advanced notice of new expeditions as they’re introduced.