HOME      CONTACT      KATE'S GLOBAL KITCHEN      COOKBOOK PROFILES      GLOBAL DESTINATIONS      I LOVE DESSERTS      SHOPPING      SEARCH


the appetizer:

The Caribbean includes islands and countries as diverse as Cuba, Curacao, Dominica, Dominican Republic, French Antilles, Guadeloupe and Martinique, Haiti, Jamaica, Trinidad and Tobago, and The Virgin Islands. Common foods like seafood, chicken and coconut, as well as recipes like jerk and callaloo, unite these islands into a heterogeneous culinary paradise.

Destinations  

The Caribbean

Spiky Snapper

GENERAL CARIBBEAN

This is one of my favorite ways of serving this tasty fish in an attention-grabbing presentation. Ask your fishmonger to scale, gut, and clean the snapper. Short blanched almond pieces are readily available in the baking section of most grocery stores. Serve with rice and peas and a salad or lots of your favorite roasted vegetables.

Seasoning Paste

1 egg
1 fresh Scotch bonnet or jalapeño chile, halved and seeded
1 tomato, blanched and peeled
1 stalk of celery, with leaves, chopped
1 tablespoon grated ginger root
1/4 cup (10 g) fresh thyme leaves
3 cloves garlic, coarsely chopped
1 small onion, coarsely chopped
2 tablespoons (30 mL) fresh lime juice
1/2 cup (28 g) soft bread crumbs
Salt and pepper for seasoning
1/4 cup (59 mL) corn or vegetable oil (optional)

1 four-pound (1.8 kg) whole snapper, scaled, gutted, and cleaned
4 ounces (113 g) blanched almonds, cut into short matchsticks
1 bunch greens, washed and dried

Preheat the oven to 400 degrees F (200 degrees C/gas mark 6).

Put all the ingredients for the paste into a food processor and blend on high to form a thick paste. Place the snapper on a chopping board and use a sharp knife to make three diagonal cuts 1 inch (2.5 cm) apart on both sides of the fish. Fill these cuts with the paste and smear the rest of the paste all over the fish.

Stick the almond pieces upright into the paste so that they stick up in the air like spikes. Also stick almond pieces into the cuts on the side facing uppermost. Grease a large, preferably nonstick, baking pan, place the fish in it, and bake, uncovered, until flesh is tender and flaky, about 40 to 50 minutes. Serve hot in all its spiky splendor on a bed of greens or with your choice of side dishes arrayed around the fish.

 

from:
Dorinda's Taste of The Caribbean
African-Influenced Recipes from the Islands
By Dorinda Hafner
$16.95 paper, 160 pages with illustrations throughout
Ten Speed Press, 1996
ISBN: 089815-836-2
Reprinted with permission


The Caribbean

  • Also visit our special Jamaica section

Caribbean Recipes

More Caribbean Recipes

 

Back to the main Caribbean page

The Caribbean on Wikipedia

More country Destinations

 

This page modified January 2007


The Global Gourmet
The Global Gourmet®
Main Page

 

Easter
Spring Recipes for
Easter & Passover

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toysCatnip Toys
 

FoodWine
Shopping
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts

 

Kitchen & Home
Markdowns

 
,