Saturday, April 3, 2010

Bahamian Style Whole Broiled Red Snapper


The first Snapper I cooked for lunch today was a hit but it only fed 3 people. My husband had a bite of mine. He didn't mind not having any since he just ate the left over food from last night. I told him I will make it up to him but I really didn't want to cook the second Snapper the same. My husband is half Jamaican and so I thought I'll prepare the fish adapting a recipe from the islands. This recipe was adapted from the cook book Taming the Flame and I made some substitution so I can use some of my own spices and I broiled instead of grilling because I do not own a grill - YET! I'm sure one of these days, I will make a stop at a store a get one! Summer time is just around the corner and I know it's going to happen.

Ingredients:

1 whole Red Snapper (about 2 lbs) scaled, cleaned and rinsed well
1 teaspoon red chile flakes
1/4 cup vegetable oil
Celery Salt
Black ground pepper
2 cloves garlic, crushed and thinly sliced
2 lemons, sliced in rounds
6 green onions cut lengthwise about 2 inches
1 lemon, cut into wedges for garnish

Turn the oven to broil. Put the chile flakes and oil in a small saucepan. Slowly heat the oil until the chile flakes begin to change color athen turn it off and set aside.With a sharp knife, cut 2 to 3 diagonal slashes on both sides of the fish. This will hold the garlic and lemons and help to evenly cook the fish. Place the slices of garlic and lemon in each of the diagonal cuts. Put the garlic in first and then the lemon slices, letting some of the lemon "peek" out from the slit. Sprinkle the celery salt and black pepper inside the cavity of the fish and on both sides. Then stuff the cavity with green onions. Grease a deep baking pan and carefully place the fish in the center. Slowly pour the pepper oil with a spoon on each side of the fish.  Broil each side for 20 minutes. After one side is cooked for 20 mins, carefully turn the fish and broil for another 20 minutes. Serve with rice and favorite vegetables.

Here is what it looks like before broiling.

3 comments:

Jennifer Cremeens said...

What temperature do you broil at?

Jennifer Cremeens said...
This comment has been removed by the author.
Anonymous said...

BROIL setting is for low or high. There isn't a temperature.