Tangy Snapper Sauce
Ingredients
- 2 medium size red snappers
- 2 tbsp of lime juice
- 2 tsp of Seafood delight seasoning
- 3 tbsp canola oil
- 2 tbsp of olive oil
- 1 tsp Dijon mustard
- 2 tsp kosher salt – 4 cloves
- 10 shallots quartered
- 1 yellow bell pepper, 1 sweet green pepper diced
- 1 pinch of fresh ground black pepper
- 3 medium cloves of minced garlic
- 1 piece of minced leak
- 1 whole green scotch bonnet pepper
- ½ finely chopped green scotch bonnet pepper
- 1 bouquet garni of parsley & thyme
- 2-3 cups of fish fumet
Preparation
- Rinse the fish under cold water and rub the inside with lime. In a separate bowl, combine 2 tbsp of canola oil, the mustard, the Seafood delight seasoning, lime juice, and kosher salt. Rub this mixture over and inside the fish. Let it marinate for 1 hour minimum.
2.In a hot skillet, cook the green, the yellow bell pepper and the shallots with 2 tbsp of canola oil for 3-5 minutes. Set aside.
3. Add the olive oil, the minced leek and garlic, cook for 1 minute, set aside.
4. Add the fish fumet, the fish, the black pepper, the finely chopped pepper, the cloves, the bouquet garni and the whole scotch bonnet pepper.
5. Let it cook for 15-20 minutes on medium heat. After 10 minutes, carefully turn the fish on the other side with a fish spatula.
6. Adjust the taste if needed.
7. When the sauce has reduced and thickened, Add to the sauce the previously cooked veggies: garlic, leek, shallots, peppers and gently stir for 1 to 2 minutes.
8. Transfer the preparation to a serving dish. Serve over fried plantains or roasted potatoes or over boiled yucca, yams or plantains.
9. Garnish with some lemon slices (optional).