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Red Snapper and Dumplings
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Prep Time:
1 hour
Total Time:
1 hour 40 minutes
Explore vibrant Caribbean and West African fusion cuisine with simple one-pot meals bursting with bold flavors.
Ingredients:
  • 2 3/4 cups Original Bisquick™ mix
  • 1/2 cup water
  • 1 1/2 teaspoons curry powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil
  • 1 whole red snapper (1 to 1 1/2 pounds)
  • 2 teaspoons seasoned salt
  • 3/4 cup vegetable oil
  • 2 cups water
  • 1 large tomato, chopped (1 cup)
  • 1 medium bell pepper, chopped (1 cup)
  • 1 medium onion, chopped (1/2 cup)
  • 2 tablespoons butter or margarine
  • 2 teaspoons salt
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 2 cloves garlic, finely chopped
  • 5 whole allspice
  • 4 dried bay leaves
Instructions:
  • Combine all Dumpling ingredients in a large bowl, excluding 1/2 teaspoon salt and oil, and mix until dough forms. Transfer dough onto a surface dusted with Bisquick mix. Knead 10 times, then roll out the dough to 1/8 inch thickness and cut into 1x3/4-inch rectangles.
  • Fill a large pot two-thirds full with water and bring it to a boil. Stir in 1 tablespoon of oil and 1/2 teaspoon salt. Add half of the rectangles to the boiling water, a few at a time, stirring gently to prevent sticking. Boil uncovered for 20 minutes. Remove the dumplings with a slotted spoon and toss them gently with half of the remaining 1 tablespoon oil. Repeat the process with the remaining rectangles. Cover the dumplings loosely with plastic wrap and set them aside.
  • Wash the fish and gently dry it with a paper towel. Mix seasoned salt and garlic powder, then rub it all over the fish. Heat oil in a large skillet and cook the fish for 8 minutes until it's easily flaked with a fork and golden brown on both sides. Remove the fish and discard excess oil from the skillet.
  • 1. Heat the skillet over high heat and add the fish. Once the fish starts to sizzle, add all the remaining ingredients. Bring to a boil while stirring occasionally. Spoon the mixture over the fish in the skillet, then reduce the heat to low, cover, and simmer for 35 minutes, spooning the sauce over the fish occasionally. Add the cooked dumplings to the sauce in the skillet, bring to a boil, then reduce the heat to low. Cover and simmer for 15 minutes. Finally, remove the bay leaves before serving.

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