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Jamaican Baked Curry Coconut Snapper

Cuisine
Courses
Difficulty Advanced
Time
Prep Time: 8 8 mins Cook Time: 70 70 mins Rest Time: 5 5 mins Total Time: 1 hr 23 mins
Cooking Temp 63  °C
Servings 3
Estimated Cost 17.35
Calories 185
Best Season Suitable throughout the year
INGREDIENTS
  • 3 • snappers
  • 2 tablespoons • green seasoning
  • 2 • olive oil
  • 2 • onions (sliced)
  • • ½ stick butter melted
  • 3 • cloves (minced)
  • 1 • bonnet pepper (sliced with or without)
  • • ½ of assorted bell peppers (sliced)
  • 1 cup • coconut milk
  • 1/3 cup • water.
  • 1 • curry powder
  • • ½ tsp turmeric powder
  • 1 teaspoon • onion powder
  • 1 teaspoon • garlic powder
  • 1 teaspoon • black pepper
  • 1 teaspoon • old bay seasoning
  • 1 teaspoon • creole seasoning
  • • ½ tsp dry thyme
  • • ½ tsp cumin
  • • ½ tsp ground coriander
  • 2 • (sliced)
Instructions
  1. Wash and clean fish in water making sure all scales are removed and all the gut inside is cleaned out. Make about 2 to three slices of fish on each side. 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 and on the insides with seasoning mix, be sure to get inside the slices made 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, curry snapper, seafood, fish, Jamaican cooking, Jamaican food, Jamaican snapper recipe, Steam snapper
Read it online: https://cookingwithdebbiedoyle.com/recipe-type/jamaican-baked-curry-coconut-snapper/