Jerk snapper with black-eyed peas a la shack

By: Charita Jones From: Market Kitchen

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This recipe is classed as easy

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Prep time:
10 mins
Cook time:
20 mins
Serves:
4

Charita Jones serves up spicy fried fish with a bean stew and crisp plantains

Ingredients

For the black-eyed peas

  • 4 tbsp vegetable oil
  • 1 Onion, diced
  • 1/2 each green, red, yellow pepper, diced
  • 1 clove Garlic, chopped
  • 1 courgette, diced
  • 1 tsp Cajun seasoning, (eg Momma's)
  • ½ tsp dried red chilli flakes
  • 400g Tomatoes, de-seeded & chopped
  • 400g can of Sweetcorn, drained
  • 400g can of black-eyed beans, drained
  • 25g fresh Coriander, (stalks & leaves), chopped
  • 50g Parmesan, grated

For the snapper

  • 4 red snapper, 2-3 cm thick, filleted
  • 1 tbsp jerk seasoning, (eg Momma's, see below), plus 8 tsp for stuffing

For the cornmeal coating

  • 75g cornmeal
  • 35g plain flour
  • pinch Cajun seasoning, (eg Momma's, see below)
  • 100ml vegetable oil

For the fried plantain

  • 2 ripe plantains
  • knob of Butter
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Method

1. For the snapper: rub a tablespoon of jerk seasoning into the fish fillets. Make an incision into each fillet and stuff with 2 teaspoons of jerk seasoning.

2. Combine the cornmeal, flour and Cajun seasoning in a bowl. Take each fillet and coat it in the dried mixture. Heat the oil into a frying pan and cook each fillet on each side over a moderate heat for 3 - 5 minutes.

3. For the black-eyed peas: heat the oil in a casserole. Add the onions, peppers, garlic and courgette and fry over a medium heat for 5 minutes until softened. Stir in the Cajun seasoning and chilli flakes. Cook for 1 minute before stirring in the tomatoes.

4. Fold in the sweetcorn, black-eyed peas and coriander. Cook for 5 minutes or until the sauce has reduced by half. Season with salt and pepper and stir through the parmesan.

5. For the fried plantain: peel the plantains and slice them thinly. Heat the butter in a frying pan, add the plantain slices and fry gently until golden brown on both sides.

6. Serve the snapper accompanied by the black-eyed peas and fried plantain.

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