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Creole Snapper – As Seen on Restaurant: Impossible

From the episode: Caribbean Catastrophe


2 eight-ounce snapper filets
Zest and juice of 1 lime
2 cloves garlic
2 tbsp parsley
1 tsp thyme
1 white onion
¼ Scotch bonnet peppers
2 oz grapeseed oil
1 tbsp tomato paste
1 medium tomato, diced
1 oz grapeseed oil
Kosher salt
Black pepper
1 cup all-purpose flour
Grapeseed oil, enough for deep frying
2 cups white rice, cooked
2 green onions

1) Place the fish a shallow dish, add lime juice and zest. Add the garlic, parsley, thyme, and onion.
2) Chop the Scotch bonnet finely and add (alternatively, a few drops of hot sauce can be used). Cover and let marinate for 30 minutes or more.
3) Remove the fish from the marinade and reserve the mixture.
4) Heat 2 oz grapeseed oil in a large pan. Add tomato paste and let it cook while stirring until it is almost incorporated with the oil. Add the diced tomato and continue to stir until the piece begin to wilt.
5) Add the leftover marinade and let it cook with the tomato mixture for 1-2 minutes. (If the sauce is too thick, gradually add small amounts of water until you reach the desired consistency.) Season with salt and pepper.
6) Add grapeseed oil to a deep fryer or deep pan and heat to 375 degrees. Gently dredge the fish in the flour and deep fry until crispy.
7) Place a scoop of white rice on the center of the plate. Place the crispy fish on top.

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