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Baked Curry Coconut Snapper

Prep Time 10 mins
Cook Time 70 mins
Rest Time 3 mins
Total Time 1 hr 23 mins
Cuisine:
Courses:
Cooking Temp: 137  C
Estimated Cost: $  3
Calories: 170
Best Season: Suitable throughout the year
INGREDIENTS
    Ingredients
  • 2 lb snapper (3 whole fish)
  • 2 tbsp green seasoning
  • 2 tbsp olive oil (or oil of choice)
  • 1 cup sliced onions
  • 1/2 stick butter
  • 1 tbsp minced garlic cloves
  • 1 tsp minced or sliced scotch bonnet pepper (1 whole (seeds in or out))
  • 1 cup thinly sliced bell peppers (assorted colours)
  • 1 cup coconut milk
  • 1 tbsp curry powder
  • 1 tsp salt, black pepper, creole seasoning, garlic powder, onion powder, old bay seasoning
  • 1/2 tsp coriander , sumin (ground)
  • 1/2 tsp thyme (ground)
  • 1 stick sliced (whole)
  • 1 tsp all spice berries (whole)
  • 1 cup lemon (whole lemons sliced)
Instructions
  1. 1
    Directions
    Wash and clean fish in water making sure all scales are removed and all the gut inside is cleaned out. Make at least 3 slices on each side of each fish. Preheat oven to 350 degrees. In a small bowl combine 1 tbsp of olive oil with green seasoning and all the dry seasonings, mix and combine well, lather the fish on both sides with seasoning mix. Lather each fish on both sides with marinade well, put two to three lemon slices on the inside of each fish, lay sliced onions, bell peppers and scotch bonnet pepper and remaining lemon slices over the fish. As well as coconut milk and water, cover and bake for 1 hour. After 1 hour remove lid and pour melted garlic and butter over fish, bake 10 minutes with no lid.
Keywords: snapper, fish recipe, steamed snapper, steamed fish,
Read it online: https://cookingwithdebbiedoyle.com/recipe-type/baked-curry-coconut-snapper/