JAMAICAN RED SNAPPER RECIPES

JAMAICAN FRIED SNAPPER RECIPE | ALLRECIPES

Jamaican Fried Snapper Recipe | Allrecipes image

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 Latin American Caribbean

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 1 whole fish

Number Of Ingredients 14

Ingredients

1 (1 1/2 pound) whole red snapper, cleaned and scaled
salt and freshly ground black pepper to taste
1 quart vegetable oil for frying
1 teaspoon vegetable oil
½ white onion, sliced
? teaspoon minced garlic
½ large carrot, peeled and cut into thin strips
1 sprig fresh thyme, leaves stripped
1 allspice berry, cracked
¼ habanero pepper, seeded and minced
¼ cup white vinegar
1 tablespoon water
¾ teaspoon salt
1 pinch brown sugar

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, CarbohydrateContent 4.9 g, CholesterolContent 124.8 mg, FatContent 50.9 g, FiberContent 1 g, ProteinContent 70.3 g, SaturatedFatContent 6.9 g, SodiumContent 1035.7 mg, SugarContent 2.4 g

WHOLE JERKED RED SNAPPER RECIPE - STEVEN RAICHLEN | FOOD ...

Whole Jerked Red Snapper Recipe - Steven Raichlen | Food ... image

"Although many pair Jamaica's fiery jerk seasoning with chicken and pork, I love it with fish, especially whole red snapper" says Steven Raichlen.Plus: More Grilling Recipes and Tips

Provided by Steven Raichlen

Yield 4

Number Of Ingredients 17

Ingredients

Four head-on 1- to 1 1/2-pound red snappers, cleaned
1 Scotch bonnet chile, seeded and coarsely chopped
4 large scallions, coarsely chopped
3 garlic cloves
1 small shallot, coarsely chopped
One 1/2-inch piece of peeled fresh ginger, coarsely chopped
1 teaspoon chopped thyme
1 1/2 teaspoons kosher salt
1 teaspoon brown sugar
1/2 teaspoon ground allspice
1/2 teaspoon freshly ground pepper
1/4 teaspoon ground cinnamon
2 tablespoons vegetable oil, plus more for the grill
1 tablespoon dark rum
1 tablespoon fresh lime juice
1 tablespoon water
2 teaspoons soy sauce

Steps:

Make 3 crosswise slashes down to the bone on each side of each fish. In a food processor, process the chile, scallions, garlic, shallot, ginger, thyme, salt, brown sugar, allspice, pepper and cinnamon until a coarse paste forms. Add 2 tablespoons of oil, the rum, lime juice, water and soy sauce and puree.
Arrange the fish in a shallow dish. Stuff the cavities and slashes with the seasoning; refrigerate for 1 hour.
Light a grill. If using fish baskets, lightly brush with oil and place the fish inside. If using a fish grate, preheat it and lightly brush with oil. Grill the fish over a medium-hot fire until cooked through, 8 minutes per side. Serve at once.

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