Very fresh fish requires the lightness of touches to allow the seafood to shine through.
So here I have combined it with fruit, which is quite Bermudian and often reminds me of the wonderful 2 years I spent there. In particular one Christmas Day I was out on a friend’s sail boat fishing, it was about 74 F and though I would never call myself a fisherman, I have always enjoyed being on boats of various sizes out at sea. By early afternoon we were moored in St George's Harbour and I was cleaning the snapper reflecting on how lucky I was to be out on these azure blue waters on Christmas Day.

2 Fresh Snapper fillets 150-160 grams each
Snapper bones
1 onion chopped
1 carrot chopped
1 large ripe mango peeled and chopped
2 ripe passion fruit
1 teaspoon caster sugar
100 ml cold water
1 teaspoon coriander
100 ml white wine
30 grams unsalted butter
400 grams new potatoes
1 tbsp olive oil
1/2 red chili, de-seeded & finely diced

1. Put the mango, sugar, 100 ml water, 50 ml wine into a non stick saucepan and heat until simmering.
2. Spoon the passion fruit pulp into the sauce, turn down the heat to low and cook just until the mango is tender enough to puree.
3. Press the sauce through a fine strainer, be careful to keep as much of the sauce as possible, allow to cool.
4. Wash and dice the new potatoes (skin on), then cook in boiling salted water until tender, keep warm in the water.
5. Wash the snapper bones well in cold water then place in a stainless steel saucepan together with the chopped onion, carrot and cover with water.
6. Simmer the fish stock until the vegetables are tender, then strain into a large clean saucepan that has a steamer insert in it & add 50 ml wine.
The fish stock should not be above the steamer insert if it is you need to reduce the stock more.
7. Place both snapper fillets on the steamer insert, season with salt, pepper and cook for 5-6 minutes (make sure the fish stock is almost boiling before you add snapper fillets).
8. Reheat the mango sauce, add the remaining coriander and chili to the sauce. When the sauce is hot whisk in the butter.
Drain the potatoes, crush with a spoon, and add the olive oil & half of the coriander.
9. Using a pastry cutter fill it with potatoes and press down to create a potato “disk” to lay your fish onto, then repeat for the second plate.
10. Gently lay the fish fillets onto the potatoes and spoon the sauce around the base of the plates.

Chef’s Tip
Try to buy a whole fish and have your fishmonger fillet it for you, this way you can look for clear eyes & red gills to indicate it’s freshness.