Jamaican Curried Red Snapper
Have you ever tried Red Snapper? It’s a lean fish with a firm texture, and a mildly sweet taste. We use this tropical fish to make a colorful fish curry that s healthy, full of flavor and ready to eat in less than 30 minutes. Serve over rice for a satisfying and nourishing midweek meal. Jamaican curry powder generally packs a little less spice than Indian curry powders, but you can substitute an Indian curry powder if you don’t mind a bit more heat. If you don’t have this powder at home, you can easily make your own Jamaican curry powder by mixing a teaspoon of each ground coriander, cumin, turmeric, mustard seeds, and allspice.
Heat coconut oil in a large saucepan over medium low heat; add onion and sauté until tender, 2 to 3 minutes. Add garlic and ginger and scotch bonnet pepper. Cook for 1-2 minute, then stir in the spices.
Add tomatoes and bay leaf and pour in the coconut milk; bring to a boil, reduce heat to medium low, and cook for about 8 minutes, until slightly reduced.
Add the kale, red snapper fillets, and lime juice; simmer for about 8 to 10 minutes, or until the fish is fork tender. Scatter the cilantro on top and serve. Enjoy!
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Riesling is an amazing grape that can make delicious sweet wines and delicious dry wines! Dry rieslings are particularly food friendly.
- Mosel, Germany
- Alsace, France
- Columbia Valley, Washington
Pairs great with:
- Dry riesling pairs with almost anything, sweet riesling pairs great with spicy food