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Ingredients for the Slaw:

1 small head purple cabbage shredded

½ small head green cabbage shredded

1 red bell pepper julienned

1 yellow bell pepper julienned

2 carrots shredded

4 scallions chopped

½ cup cashews crushed

1 bunch cilantro chopped

2 limes for zesting and juicing

2 tablespoons sesame oil

½ cup edamame beans blanched and sautéed

¼ cup plus more to taste soy sauce

1 tablespoon crushed red pepper

Ingredients for the Salsa:

2 mangoes small dice

½ jalapeño brunoised

½ shallots brunoised

1 tablespoon ginger minced

2 tablespoons diced basil

1 red pepper brunoised

1 lime for zesting and juicing

2 tablespoons olive oil

Salt to taste

Ingredients for the Red Snapper:

1 (2½ to 3-pounds) whole red snapper

2 tablespoons olive oil

2 tablespoons butter

Salt and pepper to taste

Instructions

To make the slaw, mix all ingredients, including lime zest and juice, soy sauce, sesame oil and seasonings.

To make the salsa, combine all prepared ingredients in a bowl and refrigerate to chill.

Cut fish into 4 to 6 ounce portions. Incise the snapper and season with salt and pepper. In a skillet on medium high heat, sear skin side down with olive oil and butter until crispy. While the skin is getting crispy, continuously baste the flesh side of the fish with the hot butter and oil. Once the skin is crispy, turn the fish over in the pan and remove from the heat. Let it rest in the hot pan for 2-3 minutes.

To serve, spoon slaw onto a serving plate and place the cooked fish on top. Top with the mango chili salsa and garnish with fresh green onion and cilantro.