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Recipes with whole red snapper

3 recipes that use whole red snapper, with photos, step-by-step instructions and cook times. The quickest, Jamaican steamed fish, takes 40 minutes. It is most often cooked with lime, onion and scotch bonnet pepper.

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Jamaican steamed fish

All along the Kingston waterfront, from Port Royal to the Hellshire fish huts, steam fish is ordered by the pound: a whole red snapper scored and cooked gently in a peppery butter broth with okra, carrot, thyme, pimento and broken water crackers that soak up the juices. The fish stays moist and delicate while the vegetables soften into a light, buttery sauce, and it is eaten with bammy or hard food. The common mistake is boiling it hard, which breaks up the flesh; keep it at a gentle simmer under a lid. Chef's tip: lay the okra and carrot under the fish so it steams above the liquid rather than sitting in it.

40 minJamaicanFishSpicy
by KrazyBadal 0 views

Pwason gwo sèl

Fishing villages on Haiti's southern coast make pwason gwo sèl, "big-salt fish", when the catch is fresh: whole snapper rubbed with lime and coarse salt, then gently poached in a peppery broth with onion, peppers, thyme and a whole scotch bonnet. The fish stays moist and clean-tasting, and the light broth is spooned over boiled plantain or rice. The common mistake is boiling it hard, which breaks the flesh; keep it at a gentle shiver. Ask for the fish scaled and gutted. Chef's tip: slash the fish twice on each side and push epis into the cuts so the flavour reaches the bone.

45 minHaitianFishGluten free
by KrazyBadal 0 views

Escovitch fish

Good Friday in Jamaica means fish, and escovitch fish is the dish families line up for, though you'll also find it any day at the seaside stalls of Hellshire Beach and Port Royal. Whole red snapper (or thick fillets) are seasoned, fried until the skin shatters, then buried under onion, carrot, chocho and peppers that have been briefly warmed in vinegar with pimento and scotch bonnet. The fish soaks up the sharp, hot pickle as it sits, so it is as good at room temperature as it is fresh from the pan. Serve with bammy or festival. Chef's tip: make the pickle while the fish fries and pour it over hot fish; it sinks in better, and a few hours later the flavour is even deeper.

45 minJamaicanFishGluten freeSpicy
by KrazyBadal 0 views

Goes well with whole red snapper