Ingredients

  • 2 medium size red snappers 
  • 2 tbsp of lemon or lime juice 
  • 1-2 tsp of Seafood delight seasoning 
  • 3 tbsp canola oil 
  • 2 tbsp of olive oil 
  • 1 tsp sea 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 
  • 3 cups of fish fumet (fish stock)

Preparation

  1. Rinse the fish under cold water and season with 1-2 tsp seafood delight seasoning, the lemon juice and 1 tsp of sea salt. Let it rest for 30-45 minutes. 
  2. In a hot skillet, cook the shallots, the yellow and green pepper for 3-5 minutes. Remove them.
  3. Add the olive oil, the minced leek and garlic, cook for 1 minute, remove. 
  4. Add the fish fumet, the fish, the black pepper, the minced 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, transfer the fish to a serving plate and pour the cooked peppers and shallots all around. 
  8. Serve over boiled plantain, yucca or cooked yams. 
  9. Garnish with some lemon slices (optional).