I love seafood. As such, I try to include a couple of dishes in my weekly meal plan. More importantly, since the Lenten season started, I’ve added a few extras. Over the Easter week-end, I allowed my snapper fish to be part of my plan.
I opted for a pan-fried whole snapper with a spicy scotch bonnet pepper and tomato sauce. I served this on a fluffy bed of jasmine rice surrounded by garlic-flavored kale sautéed in a drizzle of olive oil. A few dried cranberries were tossed in to give a contrasting sweet balance.