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Seared Rustic Rubbed Snapper With Orange Salad

8 oz Snapper Fillet

Rustic Rub:
1 tbsp Dark Chili Powder
1 tbsp Paprika
1 tbsp Cayenne Pepper
1 tbsp Brown Sugar
1 tbsp Cajun Seasoning
1 tsp Garlic Powder
Pinch of chopped Parsley
Pinch of Salt and Pepper

Orange Salad:
1 c Fresh Orange segments
1 Red Onion, sliced
2 tbsp Fresh Orange Juice
1 tbsp Fresh Lemon Juice
2 oz Red Bell Peppers, sliced
3 tbsp Salad Oil
Salt and Pepper to taste

In a medium mixing bowl combine salad ingredients and lightly toss. For best results allow salad to chill. In a small mixing bowl combine all ingredients for dry rub and mix well. Preheat medium fry pan. Press snapper fillet firmly in dry rub. Sear snapper at high heat for about 1 minute on each side. Top snapper with orange salad and serve.     

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Giant Freshwater Prawn Sashimi With Soy-Wasabi Reduction And Boonie Pepper Pesto

2 (8 oz) Freshwater Prawns
Soy-wasabi Reduction
1/2 c Kikkoman soy sauce
1 tbsp Sugar
1 tbsp wasabi Paste

Boonie Pepper Pesto:
1 oz Boonie Peppers, minced
1 clove Garlic, minced
1/2 oz Onion, minced
1/2 fresh or dried Coconut Meat
1 tbsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
Salt and Pepper to taste

In a small saucepan bring soy and sugar to a simmer and allow to reduce. Sauce should be of a syrupy consistency. Add wasabi and let stand until cool. In a small mixing bowl, add all pesto ingredients and stir until fully incorporated. Chill before serving. Season prawns with salt and pepper and sear in a hot wok until rare. Slice thinly, drizzle soy-wasabi sauce and serve. Pepper Pesto optional.