Caribbean Fried Snapper Recipe
Fried 8oz jerked red snapper, served over a black bean coconut rice w/ pan seared plantains; finished w/ a Caribbean pepper slaw & mango turmeric curry.
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Ingredients
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Fish
Black Bean Coconut Rice
Plantains
Caribbean Pepper Slaw
Mango Turmeric Curry
Method
Fish
- 1
Prepare the Snapper
Rub the red snapper fillets with jerk seasoning, ensuring the fillets are evenly coated. Let marinate for at least 30 minutes.
- 2
Fry the Snapper
Heat the vegetable oil in a large frying pan over medium-high heat. Once hot, carefully add the jerked snapper fillets to the pan. Fry for about 4-5 minutes on each side or until the fish is golden brown and cooked through. Remove from the pan and place on paper towels to drain excess oil.
Black Bean Coconut Rice
- 3
Cook the Rice
In a pot, combine basmati rice, coconut milk, vegetable broth, minced garlic, salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and liquid is absorbed.
- 4
Add Black Beans
Once the rice is cooked, gently fold in the canned black beans and let it sit covered for another 5 minutes. Fluff with a fork before serving.
Plantains
- 5
Prepare the Plantains
Peel the ripe plantains and slice them diagonally into 1-inch thick pieces.
- 6
Caribbean Pepper Slaw
- 7
Mix the Slaw
In a large bowl, combine the shredded cabbage, sliced bell pepper, grated carrot, lime juice, chopped cilantro, and salt. Toss well to combine and set aside to let flavors meld.
Mango Turmeric Curry
- 8
Prepare the Curry
In a small saucepan, combine mango puree, coconut milk, turmeric powder, and salt. Heat over medium-low heat, stirring occasionally, until warmed through and well combined.