After many conversations with seafood-loving friends who rarely adventure away from red snapper and sea bass, I had to succumb to their needs for new recipes with their favorites fish. I had one request for them, to include vegetables in the recipe.
There are several seafood recipes in cookbook and online. Many of them are a bit plain and not too Caribbean-ish tasty. What I mean by that is the use of bold fresh herbs and spices.
Red Snapper is a very common fish in the Caribbean. Many and most of the Caribbean fish recipe are made with Red Snapper. For a good homemade recipe, the fish must be fresh. A good seasoning will also help achieve the right delicious taste we all crave for when vacationing in the Caribbean.
This type of fish is a meaty and delicious fish. Whether grilled, broiled, boiled or roast, the flesh will remain moist.
This recipe has been adapted from Williams-Sonoma One Pot of the Day, by Kate McMillan (Weldon Owen, 2012). The original recipe is prepared with Rockfish, a common name for more than 100 different varieties of bass-like fish.
The snapper is first cleaned with lime, seasoned and then braised with our selection of fresh vegetables. Served with grains, pasta or even root vegetables or provisions, you are sure to have a wonderful dinner any night.
Red snapper makes a delicious meal, and in this recipe it is braised with fennel, scallions, white onion, celery, carrots, fennel, wine and more, for a rich and delicious flavor.
3 tablespoons. olive oil
1 yellow onion, sliced
3 celery stalks, sliced
2 carrots, peeled, halved lengthwise and sliced
1 small fennel bulb, trimmed and thinly sliced
2 garlic cloves, minced
2 scallions, chopped
2 tablespoons chopped fresh dill, plus sprigs for garnish
2 tablespoon chopped parsley
¼ teaspoon chopped hot pepper
Salt and freshly ground pepper
2 snapper (medium size or one snapper), about 2 lb., cleaned with lemon or lime
1 cup dry white wine
Preheat an oven to 400°F (200°C).
Clean fish with lemon or lime, rise with water, pat dry and set aside.
In a large fry pan over medium-high heat, warm the olive oil over medium-high heat. Add the onion, celery, carrot, fennel, scallions and garlic and sauté until soft, about 5 minutes. Stir in the chopped dill and season with salt and pepper.
Transfer two-thirds of the vegetable mixture to an ovenproof baking dish large enough to hold the fish flat.
Lay the fish on top of the vegetables, then scatter the remaining vegetables on top.
Warm the fry pan over medium heat and add the white wine. Bring to a simmer and stir to scrape up any browned bits on the pan bottom. Simmer for 1 minute, and then pour over the fish and vegetables. Cover the dish with foil.
Bake, basting occasionally with the pan juices, until the fish is opaque throughout and an instant-read thermometer inserted into the thickest part of the fish behind the head registers 140°F (60°C), about 30 minutes. Garnish with the dill sprigs or with the cooked vegetables and serve directly from the dish if preferred. Serves 4.
Adapted from Williams-Sonoma One Pot of the Day, by Kate McMillan (Weldon Owen, 2012)
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