Blackened red snapper with Caribbean Herb Stuffing

I found a cookbook called Tablemanners, which has Antigua and Barbuda recipes. Looking through the book they are classic dishes with caribbean ingredients or traditional caribbean dishes elevated a bit. This got me excited to try and cook the food. One of the recipes I found is a blackened red snapper with Caribbean herb stuffing. Although not traditional it sounded yummy.

This is my second attempt at cooking a whole fish. Reading the instructions things seem easy. I find a Thai red snapper at the local grocery store.

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Thankfully the fishmonger scaled and gutted the fish. So the dish is fairly simple to make. The stuffing fills the kitchen with smells of allspice reminding me of a few Jamaican dishes I have had in the past. I start to salivate and get excited to try the dish.

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Stuff the fish and put it in the oven. The fish comes out perfectly flaky and tender not over cooked. The stuffing is a bit too moist. I would likely lessen the broth. Maybe fry it a bit more. I think the fish could use a sauce as well. Maybe lime and butter with a bit of spice would work nicely.

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Recipe


 

Blackened red snapper with Caribbean Herb Stuffing

Original recipe can be found here

  • 1 whole red snapper
  • 1 1/2 teaspoon of salt, divided
  • 1 1/4 teaspoon pepper, divided
  • 2 tablespoons butter
  • 1 onion, diced
  • 5 serrano peppers, diced
  • 4 garlic cloves, minced
  • 4 red peppers, diced
  • 1 tablespoon thyme
  • 2 tablespoons chives
  • 1 tsp ground allspice
  • 4 tablespoons lime juice
  • 1 cup bread crumbs
  • 1/4 cup fish stock
  1. Heat oven to 325°
  2. Season inside and outside the fish with a teaspoon of salt and pepper.
  3. Melt butter in a frying pan. Add Onions, peppers and garlic. Cook for 5 minutes or until onion is translucent.
  4. Add remaining salt, pepper, thyme, chive, and allspice cook for 2 minutes.
  5. Remove from heat and add bread crumbs.
  6. Add fish stock until the breading is slightly moist.
  7. Add lime juice
  8. Stuff the middle of the fish with the stuffing.
  9. Put fish on a baking sheet and cover with tin foil.
  10. Cook fish for 30 minutes until flesh is opaque
  11. Remove foil and baste fish with juices and cook uncovered for another 10 minutes.

 

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