Red Snapper MojitoServes 4
1 tsp. brown sugar
2 TBS. lime juice
1/4 cup olive oil
1 tsp. mint leaves, finely chopped
Salt to taste
8 oz. red snapper filet, skinless and boneless, cut into 1/2-inch pieces
In a medium bowl whisk together brown sugar, lime juice, olive oil, mint leaves and salt. Add red snapper pieces and toss lightly to coat evenly with the marinade. Set aside in refrigerator for 15 minutes.
1 mango, not overly ripe, peeled and cut in small, thin strips.
1 avocado, quartered, peeled with stone removed.
Whole mint leaves
Place mango strips in the bottom of 4 serving glasses. Thinly slice avocados lengthwise. Place three slices along the inside of each glass, overlapping slightly to form a fan shape.
1 TBSP. whole mint leaves
1/2 tsp. brown sugar
1/2 lime, thinly sliced crosswise in half moon shapes.
3 TBS. Bacardi Superior Puerto Rican rum
1 cup crushed ice
In a small bowl, place whole mint leaves, brown sugar and lime slices. Muddle the mixture with the back of a spoon. Add rum and ice. Mix quickly to combine. Pour, straining out ice, over marinated red snapper. Divide mixture evenly between prepared serving glasses. Garn ish with whole mint leaves and serve immediately.