How to cook Caribbean Spiced Snapper
- 6 Red Snapper or Mangrove Snapper fillets, about 6 ounces each
- 1 large tomato, peeled and chopped
- 2 green onions, chopped (including the tender green tops)
- 1 clove garlic, finely chopped
- 2 teaspoons Louisiana Hot Sauce
- 1 sprig fresh thyme or 1/2 teaspoon of dried thyme leaves
- 1/2 teaspoon of salt
- 1/3 cup olive oil
- 1/4 cup (1/2 stick) butter
- 1 lemon, cut in half
- 6 cups hot steamed or boiled white rice, to serve
- In a small bowl, stir together the tomato, green onions, garlic, hot sauce, thyme, and salt. Set aside.
- In a large skillet, heat the olive oil and butter over medium heat until the butter melts.
- Place the snapper fillets in the skillet. Squeeze the lemon over the fillets in the pan. Spoon the tomato mixture evenly over the fish, cover the skillet tightly, and cook for 10 minutes.
- While cooking, check with a spatula to make sure that the fish is not sticking to the bottom of the skillet.
- Reduce the heat and simmer for about 10 minutes longer, or just until the fish is cooked through. Use a fork to test whether the fish is cooked through and tender.
- Serve the Caribbean Spiced Snapper over hot steamed or boiled white rice. Garnish as desired.
The Caribbean Spiced Snapper recipe easy to cook and so good!
This recipe for Caribbean Spiced Snapper serves/makes: 6 servings
The Caribbean Spiced Snapper recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Snapper
Preparation Method: Poached/Simmered