During Easter Jamaicans eat a lot of bun and cheese, and fish; sometimes it’s steamed, stewed, escovitched, fried even curried. Thanks to Grace Kennedy here’s a sumptuous recipe you can make for your home Jamaican style. Hope you’ll enjoy, the instructions are below. Send a feed back, have a happy and holy Easter.
- 1 can(s) Grace Coconut Milk
- 1 teaspoon(s) scotch bonnet pepper, chopped
- 1 1/2 pound(s) Snapper, cutlets
- 4 whole okras, sliced
- 1 teaspoon(s) salt
- 1 tablespoon(s) soy sauce
- 2 stalk(s) escallion, chopped
- 1/4 cup(s) Grace White Vinegar
- 1/2 cup(s) tomato, diced
- 1 cup(s) Grace Vegetable Oil
- 1 medium onion, chopped
- 4 cup(s) water
- 1/2 cup(s) sweet pepper, diced
- 3 clove(s) garlic, minced
- 1/2 cup(s) carrot, diced
- 1 teaspoon(s) Grace Caribbean Traditions Black Pepper
Clean and wash fish in a mixture of Grace Vinegar and water.
Then Pat dry.
Season fish with Grace Caribbean Traditions Black Pepper and salt.
Reserve 2 Tablespoons of the Grace Vegetable Oil and use remainder to fry fish until lightly browned on both sides.
Remove from oil and drain fish on absorbent paper. Set aside.
TO MAKE CREAM SAUCE:
Heat the reserved Grace Vegetable Oil in a large sauce pan and saute the garlic, scotch bonnet pepper, escallion, onion, carrots, okra, tomato and sweet peppers.
Pour in the Grace Coconut Milk, stir and bring to a boil. Add the soy sauce and continue stirring, simmer for 5 minutes.
Place fish in the coconut sauce and spoon sauce over the cutlets. Cover and allow to simmer for approximately 2-5 minutes.
TO SERVE: Serve with rice and peas and a garden salad.
Preparation time: 10m
Cooking time: 15m
Serving size 4 people