Ingredients

For the Snapper & Glaze

• 2 whole red snapper fillets (or similar white fish)
• 2 tbsp tamarind paste
• 1/2 cup coconut milk
• 2 tbsp honey
• 1 tbsp fresh lime juice
• 2 cloves garlic, minced
• 1 tsp fresh grated ginger
• 1/2 tsp allspice
• 1/2 tsp smoked paprika
• Sea salt & black pepper to taste

For the Charred Pineapple

• 1 cup fresh pineapple chunks
• 1 tbsp brown sugar
• 1/2 tsp chili flakes

For the Spiced Rice

• 1 cup jasmine rice
• 2 cups water or light broth
• 1/2 tsp turmeric
• 1/2 tsp cumin
• 1 bay leaf
• 1 tbsp finely chopped scallions

Instructions

1. Prepare the Spiced Rice

1. In the Platinum skillet, combine rice, liquid, turmeric, cumin, and bay leaf.
2. Cover and cook on low heat until tender (about 15 minutes).
3. Fluff and fold in scallions. Set aside.

2. Create the Tamarind-Coconut Glaze

1. In a small bowl, whisk together tamarind paste, coconut milk, honey, lime juice, garlic, ginger, and spices.
2. Adjust seasoning with salt and pepper.

3. Sear the Snapper

1. Preheat the Platinum skillet on medium heat (no need for excess oil).
2. Place fillets skin-side down and cook for 3–4 minutes.
3. Flip, reduce to low heat, and pour glaze over fish.
4. Cover and allow to gently simmer for 5–6 minutes until fish is tender and infused.

4. Char the Pineapple

1. Push fish to one side or remove temporarily.
2. Add pineapple chunks to the skillet.
3. Sprinkle with brown sugar and chili flakes.
4. Sear until caramelized and lightly charred.