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Ingredients

• 1 (3-pound Onaga) or Red Snapper, scaled, filleted, and bones reserved
• 2 tablespoons peanut oil, plus 1 tablespoon
• Salt and pepper
• 1/4 cup diced carrot
• 1/4 cup diced celery
• 1/4 cup diced onion
• 1-ounce ginger, peeled and cut into julienne
• 3 Kafir lime leaves
• 1 1/2 cups water
• 1 tablespoon Thai fish sauce
• 1 tablespoon soy sauce
• 1 pineapple, peeled and cored
• 8 ounces canned hearts of palm
• 2 green onions, cut into 2-inch bias
• 2 tablespoons cilantro, leaves only
• 1-ounce Thai basil, leaves removed and stems reserved

Description

Food Network Invites You To Try This Pan Roasted Onaga (Red Snapper) With Charred Sugarloaf Pineapple, Hawaiian Hearts Of Palm And Kafir Lime Jus Recipe.

Food Network