Recipe:Tropical grilled red snapper

Harissa Paste:

4 chipotle pepers 4 ancho chili peppers 4 cascabel chili peppers 1 t coriander 1 t caraway 1/2 t cumin Salt 4 T olive oil 1 T garlicmash (or to taste) 1 T supermash (or to taste)

Soak chili peppers in hot water until they soften. While peppers are soaking, toast the spices in a heavy bottomed pan (it is recommended that you toast whole spices then grind them). When peppers are ready, remove seeds and stems and put in blender or food processor with all other ingredients. Pulse until smooth. If the peppers do not combine well, add hot water a little at a time, until the mixture purees into a smooth paste.

Mango Salsa:

2 mangoes diced 1/2 pineapple diced Juice of 1 lime 1/4 cup khameameamash 1/2 red onion chopped fine Bunch cilantro

Mix all ingredients and allow to sit for an hour.

Lemon Rice:

Cook 1 cup rice (jasmine or basmati) adding half a teaspoon of wild beaver rub, half a teaspoon of salt, and a tablespoon of olive oil. When finished, add the zest of one lemon grated fine.

Fish

harissa paste Juice of 2 oranges 1/4 cup olive oil 2 whole red snapper cleaned and gutted

Rub outside of fish and inside of cavity with harissa paste. Seal in a ziploc bag and refridgerate for 2 hours.

When ready to grill, remove fish, rub with more paste and season with salt. Grill on foil for approximately 20 min, turning once. Check frequently for doneness so as not to overcook.

Mix 1/4 cup of harissa paste, orange juice, and olive oil together. Reserve.

Remove fish from bones. Serve fish over rice, with a spoon of salsa. Pour harissa lime sauce over the fish and rice, and serve with a corn tortilla.