ROASTED SNAPPER, ISLAND EDITION
Steps:
- Preheat the oven to 450 degrees F with a large cast-iron skillet or small rimmed sheet pan (an aluminum quarter sheet pan is ideal) on the middle rack. Do this at least half an hour before cooking.
- Grind the allspice berries coarsely with a mortar and pestle. Add the garlic and grind to a chunky paste. Add the ginger and grind until broken up, then add the Scotch bonnet and grind to a paste.
- Stir in the thyme, half the lime zest, half the salt, and 1 tablespoon of the oil.
- Cut 5 diagonal, shallow gashes across each side of the fish from the head to the tail. Try not to cut more than 1/3 of an inch deep. The cuts should be diagonal from belly to back but also diagonally into the flesh...on the bias.
- Lightly lube the fish with oil. Sprinkle with the remaining half of the salt, being careful to salt the cavity as well.
- Smear the paste onto the fish with a spoon, working it into the gashes. Repeat on the second side.
- Carefully place the fish on the preheated pan and roast for 12 to 15 minutes or until the fish flakes with a fork.
- To remove, carefully work a metal spatula (a slotted "fish turner" is ideal) and carefully move to a cutting board or platter to serve with the lime wedges. Serving in pieces is virtually impossible so just let people eat directly off the board or platter.
- Consume...careful of the bones
JAMAICAN FRIED SNAPPER
We cooked this traditional 'escovitch' dish of fried fish with my grandmother the night before church, so we could serve it after the service the next day at a large communal meal.
Provided by Chef Robert
Categories World Cuisine Recipes Latin American Caribbean
Time 25m
Yield 2
Number Of Ingredients 14
Steps:
- Pat the fish dry and cut 3 small slits on each side of the fish. Season both sides with salt and pepper.
- Heat 1 quart oil in a large skillet over medium-high heat until smoking. Carefully place the fish in the pan and fry until browned and crisp, about 5 minutes per side. Remove fish and place on a paper towel-lined plate.
- Heat 1 teaspoon oil in a large skillet over medium-high heat. Stir onion, garlic and carrot into the pan; cook and stir 1 to 2 minutes. Add thyme, allspice, habanero pepper, vinegar, water, salt, and sugar and continue cooking until onions have softened and liquid has reduced, about 5 minutes.
- Serve fish topped with onion mixture spooned over the top.
Nutrition Facts : Calories 770 calories, Carbohydrate 4.9 g, Cholesterol 124.8 mg, Fat 50.9 g, Fiber 1 g, Protein 70.3 g, SaturatedFat 6.9 g, Sodium 1035.7 mg, Sugar 2.4 g
ISLAND RED SNAPPER
This is recipe from Belize that I found on the caribbeanchoice.com website, and I liked that it received such favorable reviews. I really enjoy fresh local ingredients that are so abundant in this recipe. It's one of the things that makes island cuisine so enjoyable, I think.
Provided by Northwestgal
Categories Very Low Carbs
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Cut red snapper into 1-inch cubes; set aside.
- In a large frying pan, combine olive oil, green pepper, onion and garlic. Sauté for 5-8 minutes over a medium hot heat. Add hot pepper sauce into sizzling pan. Add red snapper to mixture, and stir until coated well. Cover and cook for approximately 5-6 minutes. Stir and cook for another 5-6 minutes.
- Serve over white rice or pasta. Shrimp, lobster tail, scallops, or crab meat, may be used as a tasty alternative to fish. Serve with a fresh tossed green salad.
ISLAND FRYDAYS SPICY ESCOVITCH RED SNAPPER
Steps:
- Sprinkle the snapper all over with the fish seasoning. Combine the pimento seeds, peppers, carrots and onions in a saucepan and bring to a boil. Remove from the heat, add the vinegar and transfer to a bowl.
- Fill a deep fryer with oil and set on 350 degrees F or coat a frying pan with oil and heat over high heat. Deep-fry the fish until golden, 5 to 8 minutes, or pan-fry until golden, about 3 minutes per side.
- Dunk the fish in the sauce reserved in the bowl, then transfer the fish to a serving platter and decorate with the vegetables.
PESCADO FRITO (FRIED RED SNAPPER)
Fishing is an extraordinarily complex issue in Puerto Rico. Much of the seafood eaten doesn't come from the island's own waters, in part because of arcane legislation that controls fishing rights. And yet, whole deep-fried fish is a staple on the island, particularly along the west and southwest coast. There, you'll find red snapper, simply marinated in adobo, fried and served with tostones, avocado salad and white rice. It is, in my opinion, the absolute best way to enjoy a whole fish. The frying turns the head and the tail into a crunchy fish chicharrón, and the skin and flesh cook evenly, keeping the flesh moist and the skin crisp. While bones are often a concern for those uncomfortable eating whole fish, there's a simple solution: Eat it with your hands. Your fingers will do a much better job of finding bones than your fork will, and the experience is more visceral, and delicious.
Provided by Von Diaz
Categories dinner, quick, seafood, main course
Time 15m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Prepare the adobo: Combine all the adobo ingredients and grind them together in a large pilón or mortar and pestle, or simply mix them together in a small bowl.
- Prepare the fish: Make three shallow crosswise cuts on both sides of the surface of the fish skin, then place it in a deep container with a lid or a large resealable bag. Pour adobo over, rubbing it into the skin, head and cavity. Let marinate for at least 30 minutes at room temperature, or 2 to 3 hours in the fridge. If marinating longer, let the fish come to room temperature 30 minutes before frying.
- In a wide, heavy-bottomed pot large enough to submerge your fish, pour in enough oil to reach a depth of at least 2 inches. Heat over high until oil is simmering and reaches 350 degrees on a candy thermometer.
- Line a baking sheet with paper towels and set aside.
- Once the oil comes to temperature, pick the marinated fish up by the tail, shake off excess marinade, and lower it head-first into simmering oil. Use a pair of tongs to gently nudge the fish to prevent it from sticking to the pot. It'll be very active at first, so have a splatter shield handy, if you've got one.
- Using a heat-safe ladle, baste any unsubmerged fish with hot oil repeatedly, ensuring fish cooks evenly. Fry until it turns golden brown, 5 to 10 minutes, watching carefully and removing immediately if it starts to get dark.
- Using an extra-long fish spatula, or a set of heatproof tongs and a heatproof spatula, carefully lift the fish out of the oil and transfer it to the lined baking sheet.
- Let rest for 2 to 3 minutes. Garnish with lime wedges, hot sauce and cilantro.
ISLAND RED SNAPPER
This recipe is from Belize. I really enjoy the addition of fresh local ingredients that are so abundant in this recipe. It's one of the things that makes island cuisine so enjoyable.
Provided by Vickie Parks
Categories Fish
Time 30m
Number Of Ingredients 6
Steps:
- 1. Cut red snapper into 1-inch cubes; set aside.
- 2. In a large frying pan, combine olive oil, green pepper, onion and garlic. Sauté for 5-8 minutes over a medium hot heat. Add hot pepper sauce into sizzling pan. Add red snapper to mixture, and stir until coated well. Cover and cook for approximately 5-6 minutes. Stir and cook for another 5-6 minutes.
- 3. Serve over white rice or pasta. Shrimp, lobster tail, scallops, or crab meat, may be used as a tasty alternative to fish. Serve with a fresh tossed green salad.
ISLAND GRILLED RED SNAPPER
This is my favorite dish of all time. I first had it when in Jamaica. Simple recipe with a wonderful flavour.Recipe from All Around T.H.E World by Sheila Lukins
Provided by Kit..ty Of Canada
Categories Mexican
Time 22m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Prepare grill.
- Rinse the snappers and pat dry with paper towels.
- Brush the fish, inside and out with oil and sprinkle well inside and out with salt and pepper.
- Place 3 sprigs of thyme inside each fish.
- Close the openings with small metal skewers.
- Lightly oil the grill and place fish on the rack 4 inches from the heat.
- Grill turning once, until cooked through 4-6 minutes per side.
- Serve immediately accompanied by the limes.
Nutrition Facts : Calories 220.1, Fat 2.8, SaturatedFat 0.6, Cholesterol 74, Sodium 129.3, Carbohydrate 7.1, Fiber 1.9, Sugar 1.1, Protein 41.5
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