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Chris & Dawn's whole red snapper
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Total Time:
1 hour 30 minutes
Exotic St Lucian red snapper marinated overnight with scotch bonnets, roasted with trimmings. Perfect for a romantic meal, enjoy with a cold drink in the sun.
Ingredients:
  • ½–1 Scotch bonnet chilli
  • ¼ of a green pepper
  • 3 cloves of garlic
  • 2 spring onions
  • 1 bunch each of fresh basil and coriander (30g)
  • 1 handful of celery leaves (optional)
  • 20 g coconut oil
  • 1 x 1 kg red snapper scaled, cleaned, gutted, from sustainable sources
  • 1 plantain
  • olive oil
  • ½ a ripe avocado
  • 3 x ⅓ each of red, yellow and green peppers
  • 2 ripe plum tomatoes
  • ½ a red onion
  • ½ a cucumber
  • 4 tablespoons white wine vinegar
  • 1 tablespoon West Indian hot pepper sauce
  • ½ a breadfruit (400g)
  • 10 g unsalted butter
  • 75 g panko breadcrumbs
  • 750 ml vegetable oil for frying
Instructions:
  • --Marinade: Remove seeds from Scotch bonnet pepper, peel garlic, trim and quarter spring onions. Blend with basil, half of the coriander, and celery leaves. Melt coconut oil, add to blender, and blend to a paste, adding water if needed. Score fish deeply all over. Rub fish with marinade, ensuring it gets into cuts. Marinate covered in fridge for at least 4 hours. --Salsa: Deseed and finely chop peppers. Blanch tomatoes, peel and chop. Peel onion and garlic, trim cucumber, finely chop with remaining coriander. Mix all, adding vinegar and hot pepper sauce. Season with salt and pepper. --Beignets: Boil breadfruit, mash with butter, salsa. Form 20 balls, roll in breadcrumbs, and set aside. Heat oil in a pan. Preheat oven. Char snapper in pan, finish in oven. Cook plantains in pan with olive oil. Fry beignets until golden. --Serve: Plate fish with salsa, beignets, plantains, avocado, and coriander. Store leftover salsa in fridge for up to 2 days.

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