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Skankin Sweet Recipe

Name: Island Taste Caribbean Grills SKANKIN SWEET Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Jamaican
Ingredients: 2 whole Red Snapper; 1 tsp Salt; 1 tsp Black Pepper; 1 tsp Allspice; 2 cloves Garlic (minced); 2 tbs Lime Juice; 1 cup Flour; 2 cups Vegetable Oil; 2 cups Long Grain Rice; 1 cup Coconut Milk; 1 cup Red Kidney Beans (canned); 1 tsp Thyme; 2 stalks Scallions (chopped); 2 cloves Garlic (whole); 1 tsp Salt; 2 whole Ripe Plantains; 1 cup Vegetable Oil; 2 cups All-Purpose Flour; 1 tbs Baking Powder; 2 tbs Sugar; 1 tsp Salt; 1 cup Water; 2 cups Vegetable Oil (for frying); 1 cup Cucumbers (sliced); 1 cup Carrots (sliced); 1 cup Red Onion (sliced); 1 cup Vinegar; 2 tbs Sugar; 1 tsp Salt; 1 cup Water

Inspired by Island Taste Caribbean Grill

Time1h 30m

Serves4

Escovitch red snapper fried and served with rice and peas, sweet plantain, Jamaican festival bread and our in-house pickled cucumber, carrot, and red onion salad OR steamed veggies

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Ingredients

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Main Dish

2 whole Red Snapper

1 tsp Celtic sea salt

1 tsp black pepper

1 tsp Allspice

2 cloves Garlic (minced)

2 tbs ReaLime juice

1 cup Flour

2 cups Tuscany sunflower oil

Rice and Peas

2 cups Long Grain Rice

1 cup Coconut milk

1 cup Red Kidney Beans (canned)

1 tsp Thyme

2 stalks Scallions (chopped)

2 cloves Garlic (whole)

1 tsp Celtic sea salt

Sweet Plantain

2 whole Ripe Plantains

1 cup Tuscany sunflower oil

Festival Bread

2 cups 00 bread flour

1 tbs Baking powder

2 tbs sugar

1 tsp Celtic sea salt

1 cup Water

2 cups Vegetable Oil (for frying)

Pickled Salad

1 cup Cucumbers (sliced)

1 cup Carrots (sliced)

1 cup Red Onion (sliced)

1 cup Vinegar

2 tbs sugar

1 tsp Celtic sea salt

1 cup Water

Method

Preparing the Pickled Salad

Pickling the Vegetables

In a bowl, combine the cucumbers, carrots, and red onion. In a separate bowl, mix vinegar, sugar, salt, and water until dissolved. Pour over the vegetables and let sit for at least 30 minutes.

Cooking the Rice and Peas

Cooking the Rice

In a pot, combine rice, coconut milk, red kidney beans, thyme, scallions, garlic, and salt. Add water to cover, bring to a boil, then reduce heat and simmer for 20 minutes or until rice is cooked.

Frying the Red Snapper

Preparing the Fish

Clean the red snapper and season with salt, black pepper, allspice, minced garlic, and lime juice. Let marinate for 15 minutes.

Frying the Fish

Heat vegetable oil in a frying pan over medium heat. Dredge the marinated fish in flour and fry until golden brown on both sides, about 5-7 minutes each side. Drain on paper towels.

Cooking the Sweet Plantain

Frying the Plantains

Peel and slice the ripe plantains diagonally. Heat vegetable oil in another pan and fry the plantain slices until golden brown, about 2-3 minutes per side. Drain on paper towels.

Making the Festival Bread

Preparing the Dough

In a bowl, mix all-purpose flour, baking powder, sugar, and salt. Gradually add water to form a dough. Let rest for 10 minutes.

Frying the Festival Bread

Heat vegetable oil in a deep skillet. Shape the dough into small round balls and fry until golden brown, about 3-4 minutes. Drain on paper towels.

Serving

Plating the Dish

On a large plate, serve the fried red snapper alongside rice and peas, sweet plantain, festival bread, and the pickled salad. Enjoy!