Recipes from Deux Fuegos: Snapper a la Plancha and Cochinitos

Deux Fuegos, presented by the Spring ’26 cohort, is a bold, cross-cultural pop-up rooted in the shared spirit of Louisiana Creole and Mexican traditions. Meaning “two fires,” the concept goes beyond fusion; honoring the history, ingredients, and resilience of both cuisines while creating something entirely new. With a focus on thoughtful sourcing and layered flavors, each dish is a conversation between cultures.


Snapper a la Plancha

Yields 6 portions

INGREDIENTS

Marinade

  • 1/2 cup deux fuegos hibiscus hot sauce

  • 1/2 grapefruit, fresh squeezed juice and flesh

  • 1 tsp tony chachere's more spice

  • 6 snapper fillets, 4-5 oz skin removed (reserve skin for crackin garnish)

Pan-Seared Snapper

  • 1 wedge grapefruit, cut into 1 in chunks

  • 2 snapper fillets

  • as needed vegetable oil, to cover bottom of stainless steel pan

  • 1/2 cup AP flour, to dust filet

  • 3 small dice cubes unsalted butter

  • 3 cloves garlic, crushed

  • 1/2 tbsp blood orange gastrique, per filet

  • as needed plancha spice blend

Assembly

  • 4 oz creole maque choux

  • 1 tbsp mirliton slaw

  • 1 fish skin cracklin

DIRECTIONS

Marinade

  1. Combine all ingredients in a mixing bowl and ensure fish are completely covered.

  2. Add to vacuum sealed bag and store in fridge overnight

Cook Fish

  1. Pat the skinless filets completely dry with paper towels to ensure a good sear. Season both sides generously with plancha spice blend.

  2. Dust filets with flour before adding to a stainless steel pan (medium high heat).

  3. Once pan is hot (shimmering), add the filets. Sear, undisturbed, for 3-4 minutes until a deep golden crust forms.

  4. Before flipping, add blood orange gastrique to uncooked side of filet. Squeeze grapefruit wedge onto the entire surface to allow gastrique to spread.

  5. Carefully flip the filets using a thin spatula. Cook another 2-4 minutes, until the fish is opaque. Remove from the pan.

COCHINITOS

INGREDIENTS

  • 200 g brown sugar

  • 170 g butter, softened

  • 170 g steens cane syrup

  • 1 egg

  • 350 g AP flour

  • 1 tsp baking soda

  • 3/4 t salt

  • 1 t ginger

  • 2 t cinnamon

  • 1/2 t nutmeg

DIRECTIONS

  1. Cream butter and sugar

  2. Add Steens and mix

  3. Add egg

  4. Mix in dry ingredients

  5. Wrap and chill dough for 1 hr

  6. Sheet and cut

Baking: 350F for 14-16 mins

Jessica Sigmundsson