Red Snapper Salad on Cucumber Slices

(Caribbean)

Court Bouillon 1quart water 1/2 cup dry white wine 1 medium onion, thickly sliced 1 medium celery rib, thickly sliced 1 medium carrot, coarsely chopped 1 parsley sprig 1/2 teaspoon salt 1/4 teaspoon dried thyme 1/4 teasppon peppercorns 1 bay leaf

Red Snapper 2 red snapper fillet (about 1/2 pound each) 1 tablespoon fresh lime juice 1 garlic clove, crushed through a garlic through a garlic press 1/2 teaspoon salt 1/4 teaspoon chili powder 14 teaspoon freshly ground black pepper 2 tablespoons olive oil 1/4 cup chopped fresh cilantro 3 tablespoons minced red bell pepper 1 English (seedless) cucumber, cut into 30 1/4 inch thick slices Cilantro leaves, for garnish

Directions:

In a large saucepan, bring all the ingredients to a boil over high heat.  REduce the heat to low and simmer for 30 minutes.  Drain the court bouillon through a sieve set over a large bowl, reserving the liquid and discarding the solids. (The court bouillon can be made up to 1 day ahead; allow it to cook, then cover and refrigerate.)Bring the court bouillon to a simmer over medium high heat.  Add the snapper fillets, reduce the heat to low, and simmer until the fish is just opaque in the center when prodded with the tip of a sharp knife, about 5 minutes.  Using a slotted spatula, transfer the cooked fillets to a bowl and cool completely.  Using a fork, flake the fillets.

In a small bowl, whisk together the lime juice, garlic, salt, chili, powder, and  pepper.  Whisk in the oil until combined.  Then stir in the cilantro and bell pepper.  Pour this dressing over the cooled fish and toss well to combine.  Cover and refrigerate for at least 1 hour or up to 8 hours.

To serve place about 2 teaspoons of the salad in the center of each cucumber round, and to with a cilantro leaf.