Snapper Recipe
snapper + pigeon peas & rice + cabbage & collards + sweet plantains
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Ingredients
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Main Ingredients
Seasonings and Condiments
Method
Preparation of Snapper
- 1
- 2
Preparation of Pigeon Peas and Rice
- 3
- 4
Cook Rice and Pigeon Peas
Add pigeon peas and rice to the saucepan. Stir to combine, then add 3 cups of water and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 20 minutes, or until the rice is tender and water is absorbed.
Preparation of Vegetables
- 5
Prepare Cabbage and Collards
In a large pot, bring salted water to a boil. Add chopped cabbage and collard greens, and blanch them for about 2-3 minutes. Drain and set aside.
Preparation of Sweet Plantains
- 6
Fry Plantains
Peel the plantains and slice them diagonally into 1-inch thick pieces. In a skillet, heat oil over medium heat. Once hot, add the plantain slices and fry until golden brown on both sides, about 2-3 minutes per side. Remove and drain on paper towels.