Kevin Nurses Jerk Red Snapper And Island Salsa Food

KEVIN NURSE'S JERK RED SNAPPER AND ISLAND SALSA

Steps:

• Preheat grill.
• Put all the spices, garlic, scallions, peppers, lime juice, salt, to taste, and a dash of soy sauce in a blender. Combine ingredients with oil to make a paste. Score the fish, and then rub the marinade into the fish. Place in a resealable plastic bag and refrigerate for 30 minutes. Remove the snapper from the bag and place on a greased grill, cooking each side for 7 minutes without flipping.
• While the fish is cooking, brush the zucchini with oil, and season with salt and pepper. Put zucchini slices and whole bell peppers on grill, cooking until the zucchini is tender and red pepper blackened. Set zucchini aside and let the red pepper steam in a covered bowl for a few minutes before removing the skins. Serve vegetables with the whole fish, garnished with Island Salsa.
• Combine the chopped the fruit and onion in a bowl. Stir in the red wine vinegar and cilantro. Then add salt and pepper, to taste. The salsa will be served on the side to cool off the spice of the fish.

BROILED RED SNAPPER WITH ZA'ATAR SALSA VERDE

Steps:

• Toast pine nuts in a dry small skillet over medium-low heat, tossing often, until golden and fragrant, about 3 minutes. Transfer to a cutting board. Let cool, then coarsely chop.
• Heat broiler. Season flesh side of snapper fillets with salt and pepper, then sprinkle with coriander. Drizzle 2 Tbsp. oil onto a small rimmed baking sheet and place fish, flesh side down, on top. Drizzle skin side with 2 Tbsp. oil; season with salt and pepper. Broil until skin is crisp and browned and flesh is cooked through, 8-10 minutes. Remove fish from broiler and let rest 5 minutes.
• Meanwhile, mix together cilantro, parsley, garlic, za'atar, red pepper flakes, and remaining ½ cup oil in a small bowl; season salsa verde with salt and pepper.
• Transfer fish to a platter, placing skin side up. Stir lemon juice, banana peppers, and pine nuts into salsa verde and spoon over fish.

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.

CARIBBEAN JERK CHICKEN WITH PINEAPPLE SALSA

Steps:

• In a medium bowl stir together all marinade ingredients. Add the chicken, toss to coat. Cover and chill for 30 minutes.
• While the chicken is marinating, combine all salsa ingredients in a bowl and toss to combine. Optional: combine in a blender or food processor and give it a few pulses. Chill until ready to use.
• Use tongs to transfer chicken to a preheated grill or skillet over medium heat (discard marinade) and cook for 6-8 minutes on each side until cooked through.
• Serve chicken with pineapple salsa.

JERK RED SNAPPER AND ISLAND SALSA

Steps:

• Put all the spices, garlic, scallions, peppers, lime juice, salt, to taste, and a dash of soy sauce in a blender. Combine ingredients with oil to make a paste. Score the fish, and then rub the marinade into the fish. Place in a resealable plastic bag and refrigerate for 30 minutes. Remove the snapper from the bag and place on a greased grill, cooking each side for 7 minutes without flipping. While the fish is cooking, brush the zucchini with oil, and season with salt and pepper. Put zucchini slices and whole bell peppers on grill, cooking until the zucchini is tender and red pepper blackened. Set zucchini aside and let the red pepper steam in a covered bowl for a few minutes before removing the skins. Serve vegetables with the whole fish, garnished with Island Salsa. Island Salsa: 4 ounces mango, chopped 4 ounces pineapple, chopped 1 star fruit, chopped 2 ounces red onion, chopped 2 tablespoons red wine vinegar 1 tablespoon freshly chopped cilantro leaves Kosher salt and freshly ground black pepper Combine the chopped the fruit and onion in a bowl. Stir in the red wine vinegar and cilantro. Then add salt and pepper, to taste. The salsa will be served on the side to cool off the spice of the fish.

ISLAND RED SNAPPER

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.

VERNON'S JERK SNAPPER

Steps:

• In a blender, combine the jerk sauce, onion, thyme leaves, scallion, chili, port (if using) and 2 cups of water. Process until smooth. Pour the mixture into a shallow, nonreactive baking pan. Add the fish, cover and marinate in the refrigerator for 2 hours, turning once after 1 hour.
• Prepare a grill or preheat the broiler. Remove the fish from the marinade and place on a fish grid. Grill or broil until the fish flakes easily with a fork, 5 to 8 minutes per side.

ISLAND RED SNAPPER

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.

MAYA CITRUS SALSA WITH RED SNAPPER

Steps:

• Heat oven to 450 degrees. Cut orange in half horizontally and section it as you would a grapefruit; do this over a bowl to capture all its juice. Remove seeds and combine flesh and juice in bowl. Repeat with grapefruit and lemon. Stir in cilantro, habanero and salt.
• Put oil in a nonstick or cast-iron skillet over medium high heat. A minute later, add fish, skin side down; season top with salt. Cook until skin begins to crisp, 3 or 4 minutes, then transfer to oven. Cook another 3 or 4 minutes, or until a thin-bladed knife meets little resistance when inserted into thickest part of fish. Serve fish with xec, immediately.