Directions

Roasted red pepper habanero aioli

1. Combine peppers, shallot, garlic, olive, vinegar, cumin powder, and cilantro in a blender. Blend till smooth

2. Add 2 cups mayonnaise to a large mixing bowl, puree, lime juice, and salt and pepper to taste. Combine thoroughly.

Pickled red onion

1. Slice red onion finely (1/16 of an inch) and add to mason jar

2. Add ½ cup rice wine vinegar, ½ cup water, ½ cup sugar, 1 bay leaf, and 1 cinnamon stick into sauce pot and bring to bowl

3. Pour boiling liquid into mason jars over onion, let cool then store in fridge (up to one month)

To plate

1. Slice snapper thinly, in one fluent slice (do not saw fish)

2. Smear one soup spoon of sauce on plate

3. Top with sliced snapper

4. Garnish with pickled red onion and chives