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Baked Red Snapper
Well it’s time to touch on a subject that‘s been in my craw for sometime, and that is Modern Jamaican cooking. Not that I haven’t been dibbling a little in the modern style, but I have been giving you mostly traditional Jamaican recipes…and I will continue doing that.
However, with all the new “experiments” with different sauces and seasonings coming from various season/food manufacturers out of Jamaica, I find it hard not to take notice about the new Jamaican seasonings and their effects on Jamaican cooking nowadays…Yah Mon!
What I find interesting is the fact that some of these new-looking sauces are merely the old stuff being bottled and labeled with new names. Or rather varying portions of one kind of season imposed upon another. For example, I bought a bottle of pineapple scotch bonnet table sauce…you don’t say…and did not find it to have the flavor I’d expected…No Scotch Bonnet, No Pineapple…the experiment continues.
But all in all, the other new sauces are living up to their reputation and punch.
Now brace yourself a little because the recipe I am going to give you will be one that I have been using for a couple months and I think that the method is more important than the seasonings used in this recipe. In other words, it’s the idea that counts...not the ingredients.
As I have always said, “do not follow the recipe like a chemistry equation.” Experiment a little and be creative, that’s what modern Jamaican Cooking is all about…creativity, and of course taste.
Here is a modern Jamaican-style baked Red Snapper.
2 Red Snapper Fish (head on gutted and cleaned)
½ Tomato (diced)
1 tsp. White or Black Pepper
2 tbsp. Anthony’s All Purpose Caribbean Sauce
½ tsp. Ocho Rios Jerk Curry
1 tbsp. PickaPeppa Jerk Seasonings
1 sprig. Thyme
1 tsp. Salt
½ medium Oinon
2 cloves Garlic
3 tbsp. Lemon or Lime Juice
½ oz Olive Oil
Square Baking Dish or Pan
Add one tablespoonful of lemon juice to water and wash the red snappers in the solution. Do not measure the water, you are only using the lemon and water solution to remove the raw smell from the fish.
Add salt, jerk curry powder, and pickapeppa jerk season to the abdominal cavity of the fish. Rub in these ingredients up to the fish head. Now add the okras, tomatoes, thyme, onions, and garlic to the abdominal cavity.
Sprinkle the black pepper on the outside of the fish and then add the Anthony’s sauce…to the skin.
Grease the baking pan with the olive oil and then add the fish to the pan. Cover the pan with aluminum foil and place it in the 350 degrees F pre-heated oven.
Bake the fish for ten minutes. Take the pan out of the oven and then remove the aluminum foil. Put the baking pan back into the oven for another five minutes…and Boom, fish is ready.
Serve with bread, steamed vegetables, or rice.
A word to the wise:
The pickpeppa jerk seasoning has an old world taste because it is aged in casks before it’s brought to the market. That ‘old world flavor’ might not go over too well with you. So you can eliminate the pickapeppa seasoning and use Jamaican Soy sauce instead…not the same flavor, but it will do.
I would like to hear from you if you ever get around to making this dish. And let me know how this turned out for you and if you.
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