Ingredients
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6-8 lbs. whole snapper, gutted, scaled and deboned
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2 limes, juiced
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1/2 Scotch bonnet pepper, finely diced
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3 tablespoons fine sea salt
STUFFING
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2 tablespoons (30 ml) Island Gurl Foods Seasoned Salt
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1 cup (250 mL) lobster meat, cut into 1/2 inch pieces
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2 tablespoons (30 ml) olive oil
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1/4 cup (60 ml) diced onion
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1/4 cup (60 ml) red or green bell peppers
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3 cloves garlic, diced
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1/2 cup cup golden raisins
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1 teaspoon (5 ml) diced fresh Italian parsley
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2 cups (500 ml) plain breadcrumbs
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1/2 cup (125 ml) seafood stock
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1 teaspoon (5 ml) lemon zest
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1 lemon, juiced
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1/4 cup (60 ml) butter
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2 sprigs rosemary
GARNISH
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1 cup (250 ml) coconut pieces
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1 cup (250 ml) kumquats or orange slices
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2-3 long sweet bell peppers
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2 limes, sliced
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Black mustard seeds
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Red and yellow pepper flakes
Directions
- Preheat the oven to 400˚F (200˚C).
- Rinse snapper and pat dry with paper towels. Transfer to a cutting board, use a chef’s knife to score the fish at a 45-degree angle, down to the bone on both sides. Squeeze lime juice over fish.
- Mix the pepper and salt together with a fork, while wearing food prep gloves, season both sides of the fish including rubbing the mixture inside of the fish cavity.
- Place the fish on a baking sheet lined with parchment paper, set aside.
- In a small bowl season the lobster, set aside.
- To prepare the stuffing, in a medium skillet, heat olive oil over medium heat. Add onions, bell peppers, garlic, raisins and cook for three minutes while stirring occasionally.
- Add the cooked vegetable mixture to a medium bowl, add parsley, breadcrumbs, stock, zest, lemon juice and mix. Add the lobster meat and fold.
- Place the stuffing inside the cavity of the fish, and remaining stuffing into a small baking dish. Dot with butter add rosemary leaves between the cavity, press skin-side down gently and transfer to the oven and bake for approximately 45-60 minutes or until an instant-read thermometer inserted into the thickest part of the fish registers 145˚F.
- Place the fish on a platter, garnish by pouring the Coconut Fricassee Sauce around the fish, garnish with remaining ingredients.
