Jamaican Coconut Snapper Food

JAMAICAN FRIED SNAPPER

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.

JERK SNAPPER

Steps:

• Mix together ingredients for the jerk rub and massage it generously into the fillets.
• Refrigerate fish for about 1 hour.
• Preheat oven to 400°F.
• Lightly oil a baking sheet large enough to hold the fish in a single layer.
• Place fillets on baking sheet and drizzle the tops lightly with olive oil.
• Bake at 400F for 6 minutes.
• Turn fillets and drizzle once more with a little olive oil.
• Continue baking for 4-6 minutes or until fish flakes easily with a fork (time may vary depending on how thick your fish is).
• Just prior to serving, drizzle cooked fillets with lemon juice, a little soy sauce, and however much pepper sauce you prefer.
• Serve hot.

JAMAICAN COCONUT SNAPPER

Steps:

• Season the snapper with the salt and pepper.
• In a bowl, mix eggs, 1 1/4 cups of flour, baking powder and beer.
• On one plate put the remainder of the flour and on another plate place the coconut.
• Lightly coat snapper in flour, then dip the snapper into the beer batter, lastly heavily coat the fish in the coconut and set aside.
• Once every piece of snapper is coated in coconut, heat a frying pan with the oil and fry the fish until the coconut becomes golden brown.
• Drain the snapper on paper towels and enjoy.

JUNE NASSO'S JAMAICAN RED SNAPPER

Steps:

• Slice your onion into strips.
• Crush your garlic cloves.
• Slice your red bell pepper.
• In large skillet, heat olive oil and sauté onion, garlic, and red pepper over medium-low heat until onion and peppers are soft.
• Add your choice of tomatoes. If you're using fresh cherry or grape tomatoes, cook over medium-low heat until tomatoes render their juices.
• Add your white wine and your chicken broth.
• Add tbsp of butter.
• Reduce heat to low and simmer.
• Using a wooden spoon, gently break up the tomatoes as your sauce cooks.
• Cover and reduce heat to low and allow to simmer.
• While sauce simmers begin to prepare your fish.
• Rinse filets with cold water, pat dry thoroughly with paper towels, and season generously with kosher salt.
• On a large dinner plate or in a Pyrex dish add your flour of choice.
• Dredge fish lightly through flour. Just a light dusting is all that is required.
• Heat olive oil in cast iron skillet and place fish in skillet once pan is hot.
• Crisp fish on each side until lightly golden. Fish does not need to be cooked through.
• Once your sauce has thickened and all of your vegetables have wilted down, begin to add snapper filets, gently pushing them down into sauce.
• If you need to add a few more glugs of chicken broth, that's ok.
• Cover and continue to cook on low heat allowing the fish to simmer in the sauce until it flakes with a fork, approximately 15 minutes.
• While your fish simmers prepare your coconut sticky rice.
• Add the rice, coconut milk or coconut cream, water, and salt to your pot, cover pot, and bring up to a rolling boil.
• As soon as active boil is reached, lower the heat slightly and allow the rice to cook, absorbing all of the liquid. Approximately 15 minutes. Be careful not to cook on too high heat; rice burns quickly.
• As soon as the liquid has evaporated entirely remove pot from burner and turn off flame.
• Fluff rice with a fork.
• Add capers to fish and serve immediately over rice.

JAMAICAN STEAM FISH WITH OKRA RECIPE - ROXY CHOW DOWN

Steps:

• Prepare the fish by scaling, gutting and washing thoroughly in lime or vinegar water. (Go check out my YouTube Video to learn how to scale and clean fish at home!)
• Drain all the liquid from the fish and pat them dry with thick paper towel.
• Season the fish with salt and black pepper.
• Wash and prep the fresh seasoning and vegetables then set aside.
• Wash and prep the okra then set aside in a separate bowl.
• In a large, wide skillet, heat the cooking oil on medium-heat for 1 minute.
• Add the curry powder and stir with a large wooden spoon for 1 minute.
• Add the diced pumpkin, chopped onions, garlic, thyme, pimento, scotch bonnet, bell peppers, carrots and irish potato, then cover the pot and let them cook on medium-high heat for 2 minutes.
• Do not add the okras at this point. The okras are added later on in the recipe.
• Use a large spoon to spread the sautéed vegetables and seasonings evenly in the pot to form a 'bed' for the fish. Add the butter to the center of the pot and let it melt.
• Use tongs to lay the fish side by side on the bed of seasoning and vegetables, then add ½ cup coconut milk. Cover the pot to let the fish steam on medium heat for 2-3 minutes.
• In a small bowl, combine the dried and powdered ingredients listed above for the 'Steam Fish Seasoning Mix'. (This 'made from scratch' Steam Fish seasoning gives you a healthy and flavourful MSG-free dish.) If you have a packaged 'fish tea soup mix' that does not contain MSG, you may use it instead of this mix.
• Sprinkle the 'steam fish mix' evenly over all the fish.
• Add a ¼ - ½ cup of water to the pot, cover it and let the fish steam for 5 minutes.
• Stay close to the pot during the cooking process and keep the heat between medium and medium-low.
• After 5 minutes, spoon the hot liquid in the pot over the top of the fish, to help cook the fish evenly. (Go check out my YouTube video for a demonstration of this technique.)
• Cover the pot and let the fish steam for 10 minutes more.
• Check the pot every 3-5 minutes to ensure the liquid hasn't dried out.
• When the liquid runs low, add another ¼ cup of water and lower the heat.
• After about 10 minutes, add the okra and crackers to the pot and spoon some of the liquid in the pot over them. Cover the pot and steam for 5 minutes.
• Total cooking time is approximately 30 minutes depending on the size of the fish. If you use sliced Kingfish, the fish will cook sooner.
• Stick a fork in the center of the fish to test if it is completely cooked. The fish is fully cooked when the flesh is 'white' all the way down to the bone.
• Serve your delicious Jamaican Steam Fish with your choice of rice, ground provisions, bammy or festivals.
• Bless up & enjoy it!
• Loved this recipe? That's awesome! Please show me some love & support by leaving a 5-STAR rating and Review. Thanks in advance - Roxy xoxo

JAMAICAN ESCOVITCH FRIED RED SNAPPER

Steps:

• Rinse and clean fish with juice from the lemon. Pat dry. Cut 3 diagonal lines across the sides of each fish.
• Mix spices sea salt, cracked black pepper, paprika, onion powder, garlic powder, celery powder, and cumin in a small bowl.
• Season the outside and inside cavity of the fish with the spice mix.
• Fill a large frying pan with oil, about ½ inch deep, to high heat.
• Season the oil by adding 6-8 pimento seeds and ½ of the scotch bonnet pepper (or a whole pepper for a more intense heat) into the oil. The scotch bonnet pepper will eventually turn black as it cooks. That's ok!
• Place fish in the frying pan away from you. Adjust the heat between medium and high to avoid the fish being burned.
• Fry for 5-6 minutes on each side. The fish should be slightly brown to blackened.
• Remove fish from frying pan and allow to drain on a plate lined with paper towels.
• Allow the oil to cool and strain, reserving ½ cup of oil. Discard remaining oil.
• In a large saucepan, warm reserved oil to medium heat. Add fresh oil if needed.
• Add onions, remaining allspice seeds, red pepper, green pepper, carrot, and remaining scotch bonnet pepper to lightly saute.
• Saute for about 5 minutes, you want the vegetables to keep their body and crunch.
• Add the rice vinegar, and cook for another 5 minutes.
• Place onions and pepper sauce over the fish.
• Serve with Jamaican Rice and Peas.