Name: Lobster stuffed snapper
Yield: 10 servings
Ingredients: 6-8 lbs. whole snapper, gutted, scaled and deboned; 2 limes, juiced; 1/2 Scotch bonnet pepper, finely diced; 3 tablespoons fine sea salt; 2 tablespoons (30 ml) Island Gurl Foods Seasoned Salt; 1 cup (250 mL) lobster meat, cut into 1/2 inch pieces; 2 tablespoons (30 ml) olive oil; 1/4 cup (60 ml) diced onion; 1/4 cup (60 ml) red or green bell peppers; 3 cloves garlic, diced; 1/2 cup cup golden raisins; 1 teaspoon (5 ml) diced fresh Italian parsley; 2 cups (500 ml) plain breadcrumbs; 1/2 cup (125 ml) seafood stock; 1 teaspoon (5 ml) lemon zest; 1 lemon, juiced; 1/4 cup (60 ml) butter; 2 sprigs rosemary; 1 cup (250 ml) coconut pieces; 1 cup (250 ml) kumquats or orange slices; 2-3 long sweet bell peppers; 2 limes, sliced; Black mustard seeds; Red and yellow pepper flakes

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SERVES

10

Ingredients

6-8 lbs. whole snapper, gutted, scaled and deboned
2 limes, juiced
1/2 Scotch bonnet pepper, finely diced
3 tablespoons fine sea salt

STUFFING

2 tablespoons (30 ml) Island Gurl Foods Seasoned Salt
1 cup (250 mL) lobster meat, cut into 1/2 inch pieces
2 tablespoons (30 ml) olive oil
1/4 cup (60 ml) diced onion
1/4 cup (60 ml) red or green bell peppers
3 cloves garlic, diced
1/2 cup cup golden raisins
1 teaspoon (5 ml) diced fresh Italian parsley
2 cups (500 ml) plain breadcrumbs
1/2 cup (125 ml) seafood stock
1 teaspoon (5 ml) lemon zest
1 lemon, juiced
1/4 cup (60 ml) butter
2 sprigs rosemary

GARNISH

1 cup (250 ml) coconut pieces
1 cup (250 ml) kumquats or orange slices
2-3 long sweet bell peppers
2 limes, sliced
Black mustard seeds
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.