Jamaican Red Snapper Fillet Recipes

CARIBBEAN GRILLED WHOLE RED SNAPPER

Steps:

• Make three-four diagonal cuts in each side of the fish, all the way right through the bone. Season fish with salt, pepper, and squeeze some lemon over it. Set aside.
• In a small bowl, mix all the ingredients (white pepper, allspice, minced garlic, ginger, paprika, thyme, basil or parsley, chicken bouillon, and oil ) to make the marinade for fish.
• Pour the marinade over the fish, and gently flip them back and forth until coated inside and out. Let it marinate in the fridge for up to 24 hours.

JAMAICAN STEAMED FISH

Steps:

• Cut the lime in half and then proceed to rub the lime halves over the inside and outside of the fish. Squeeze down so the juice from the lime is expelled onto the flesh.
• Rinse the fish directly under cold water, open the cavity to ensure the inside is thoroughly clean.
• Pat the fish dry then place on a plastic chopping board.
• Use a knife to create two shallow diagonal clashes on each of the fish.
• Sprinkle a bit of the fish seasoning into each crevice (clash) and the cavity of each fish.
• Refrigerate the fish and leave to marinade for an hour or overnight.
• On low-medium heat, melt the butter in a large skillet or frying pan then add all of the vegetables.
• Stir the vegetables so they are coated in the butter and cook until slightly soft for 3-4 minutes.
• Season the veggies with pink salt, black pepper then stir.
• Pour the water into the pan followed by the tomato puree, hot sauce and sprigs of thyme and then stir again.
• Carefully add the red snapper to the pan, move the vegetables to the side and spoon some of the liquid onto the fish. Repeat this 2-3 times.
• Bring the pan to the boil then reduce the heat to low.
• Cover the pan with the lid then steam the fish for 10 minutes in total, turning the fish half way through the given time.
• Serve with bammy/vegetables or rice

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.

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.

CRUMB-COATED RED SNAPPER

Steps:

• In a shallow bowl, combine the bread crumbs, cheese, lemon pepper and salt; add fillets, one at a time, and turn to coat., In a heavy skillet over medium heat, cook fillets in oil, in batches, until fish just begins to flake easily with a fork, 4-5 minutes on each side.

CARIBBEAN STUFFED RED SNAPPER

Steps:

• Wash the fish and rub inside and out with the quartered lime and salt. Refrigerate for at least 10 minutes. Wipe off the lime juice and salt. Preheat the oven to 300 degrees F or prepare the barbeque grill.
• Combine all the stuffing ingredients and fill the cavity of the snapper. Bake or grill the fish until the flesh is opaque, allowing about 10 minutes per pound. Do not overcook.

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.