Emerald Isle Snapper with Coconut-Curry Emulsion, Plantain Mille-Feuille, and Charred Pineapple-Lime Salsa

Prepare the Plantain Mille-feuille: Peel the green plantains. Using a mandoline or sharp knife, slice them lengthwise into very thin, even strips (about 1-2mm thick). Heat vegetable oil in a deep skillet or pot to 170°C (340°F). Fry the plantain slices in batches until golden and crisp, about 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels. Season lightly with sea salt while warm. Set aside.

Make the Coconut-Curry Emulsion: In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add finely diced onion and sauté until translucent, about 5 minutes. Stir in minced garlic, grated ginger, curry powder, turmeric, and minced scotch bonnet (if using). Cook for 1 minute until fragrant. Pour in the coconut milk and vegetable broth. Bring to a gentle simmer, then reduce heat and let it gently infuse for 10-15 minutes, stirring occasionally. Strain the mixture through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract all liquid. Discard solids. Return the strained liquid to low heat. Whisk in the lime juice and cold butter, a cube at a time, until the sauce is slightly thickened and emulsified. Season with salt to taste. Keep warm.

Prepare the Charred Pineapple-Lime Salsa: Heat a dry cast-iron skillet or grill pan over high heat. Add the diced pineapple and char for 2-3 minutes, turning occasionally, until slightly caramelized and smoky. Remove from heat and let cool. In a small bowl, combine the charred pineapple, red onion, red bell pepper, chopped cilantro, lime juice, lime zest, honey, and a pinch of sea salt. Mix well and set aside.

Cook the Snapper: Pat the snapper fillets very dry with paper towels. Season both sides with sea salt and black pepper. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat until shimmering. Place the snapper fillets skin-side down in the hot skillet. Press gently with a spatula for the first 30 seconds to ensure even skin contact. Cook for 4-5 minutes until the skin is crispy and golden brown and the flesh is cooked halfway up the sides. Flip the fillets and cook for another 2-3 minutes, or until cooked through and flaky.

Assemble and Serve: Spoon a generous pool of the warm coconut-curry emulsion onto the center of each serving plate. Arrange 2-3 layers of the crispy plantain slices next to or on top of the emulsion, forming a small mille-feuille stack. Carefully place a pan-seared snapper fillet on top of or alongside the plantain stack. Garnish with a spoonful of the charred pineapple-lime salsa and a fresh cilantro sprig. Serve immediately.