Chef/Owner Selwyn James - Selwyn’s Friday BBQ, Antigua PREPARATION TIME: 15mins. COOKING TIME: 1hr. 20mins. SERVES: 4-6 Oven temperature: 325ºF (163ºC) Ingredients: Red Snapper 1 large red snapper (minimum 5 lbs), cleaned and scaled Salt and black pepper to taste Ingredients: Herb-Stuffing 2 oz (50 g) butter 1 onion, finely diced 5 seasoning peppers, diced 4 cloves garlic, crushed 4 red peppers, deseeded and finely diced 1 tbsp fresh thyme leaves 2 tbsp chives, finely chopped 1 tsp pimento (allspice), ground
Baked Red Snapper
with Caribbean Herb-Stuffing
with Caribbean Herb-Stuffing
Baked Red Snapper
Salt and black pepper to taste 4 tbsp lime juice 14 oz (400 g) breadcrumbs 29 oz (850 ml) fish stock Garnish 2 lemons, sliced Red bell pepper, cut into small circles
P. Ferraud et Fils Pouilly Fuissé Region: France Local Supplier: Best Cellars Wines & Spirits Tasting Notes: This wine displays aromatic
Method for Snapper Carefully cut open the red snapper from the back of the head to the tail along the back bone. Remove the main bone. Season the de-boned fish with salt and pepper, set aside and prepare stuffing. Method for Herb-Stuffing In a frying pan over medium high heat add half the butter and sauté all seasoning ingredients. Add the lime juice at the end. In a large bowl combine the seasoning ingredients with the breadcrumbs. Mix well. Add the
apple with a very slight
fish stock until the stuffing is moist, but firm. Pack the stuffing tightly inside the backbone cavity and belly. Place
vanilla edge, with a hint
the snapper in a greased baking tray and cover tightly with foil. Place in the centre of a preheated oven. Bake
of mineral character,
until flesh is opaque, about 30-40 minutes. Do not overcook. Remove foil, baste the fish with juices and return to
full bodied, yet with
the oven uncovered for a further 10 minutes until lightly browned.
pleasant acidity with the underlying layers of citrus.
To Serve Garnish the fish with the lemon slices and red pepper circles. Serve with roasted Caribbean vegetables.
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