Jamaican Red Snapper Fillet 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.

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.

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.

BAKED RED SNAPPER FILLETS

Steps:

• Preheat oven to 350°F.
• Season filets with salt and pepper.
• Saute onion in butter in saucepan on top of stove.
• Place seasoned filets in pyrex baking dish and pour butter-onion mixture on top.
• Cook for 30 minutes, occasionally spooning butter over filets.
• When fish are tender and flake, remove from oven and sprinkle green onions on top.