Grilled red snapper with citrus souscaille
By: Gary Rhodes From: Rhodes Across The Caribbean
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Ingredients
For the spice paste
- 1 small Onion, peeled and roughly chopped
- 1 small Spring onion, roughly chopped
- 1 clove Garlic
- 1/2 Scotch bonnet chilli, seeds and stems removed
- 2 tsp Thyme, leaves only
- 2 tsp marjoram leaves
- 2 tsp chopped flat leaf Parsley
- 1 tbsp white wine vinegar
- 1 tsp Worcestershire sauce
- small pinch ground Cloves
- pinch coarsely ground Black peppercorns
For the citrus souscaille
- 1 tbsp spices, paste (see above)
- 1-2 lime, juice only
- 1 tsp caster sugar
- 1 tbsp chopped Parsley, or Caribbean celery leaves
- 1 tbsp chopped Coriander
- 1 tbsp Olive oil
For the fish
- 2 limes, grated zest and juice, plus an extra squeeze of juice
- 2 cloves Garlic
- 1 red pepper, finely chopped
- 2 Spring onions, finely chopped
- 1 tbsp chopped Coriander, or Caribbean celery leaves
- 4 x 175g red snapper, sea bream fillets, or 400g king prawns, shelled, deveined
- 1 tsp Madras curry powder
- 2 tbsp Olive oil
- 200g Cherry Tomatoes, halved
- 1 tsp Butter
Method
1. For the seasoning paste: Tip all the ingredients into a food processor and blend to a smooth paste. This paste tastes best if left for a few days to mature before using.2. For the souscaille: combine one rounded tablespoon of the seasoning paste with the lime juice, sugar, celery leaves, coriander, red pepper and olive oil. Taste for seasoning – adding more sugar or lime juice if needed. Aim for a tart, tangy flavour.
3. For the fish or prawns: combine the lime rind and juice with the garlic, red pepper, spring onion and coriander and spoon over the fish or prawns and leave on one side for 5 minutes. Remove from its marinade and sprinkle with curry powder just before frying.
4. Heat the oil in a sturdy frying pan set over a medium heat and fry the fish for 3 minutes, skin side facing downwards. Flip the fillets over and cook for a further minute until it flakes easily. If you are using prawns, fry for 3-4 minutes, stirring all the time, over a moderate heat, until they have turned pink. Remove and set aside.
5. Tip the tomatoes into the same pan while still on the heat. Add the butter and sharpen with a squeeze of lime.
6. Spoon a dollop of souscaille sauce over the fish and serve any extra on the side. Accompany with the warmed tomatoes.
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Latest Comment
In the Caribbean we always wash the fish, chicken
I note the seasoning peppers are omitted from this recipe.