SEARED SNAPPER IN COCONUT MILK WITH A HINT OF CURRY

My palate had the craving for  a slightly bold yet creamy taste for my resident snapper fish.  Decided on coconut milk with a hint of curry powder. So glad that I had freshly squeezed coconut milk in freezer. Defrosted same and allowed it to simmer under low heat until it was thick and cream in consistency.

COCONUT MILK WITH A HINT OF CURRY
COCONUT MILK WITH A HINT OF CURRY

Sauce was seasoned with:

  • curry powder (pinch)
  • cumin (pinch)
  • crushed garlic
  • finely chopped onion
  • finely chopped scotch bonnet pepper
  • fresh thyme (sprig)
  • scallion (stalk)
  • grape tomatoes
  • crushed pimento (all spice)
  • salt and black pepper
  • vinegar
  • pinch of sugar

After sauce simmered on low to my preference, seared snapper were added.

SEARED SNAPPER
SEARED SNAPPER

Fish absorbed all the tasty and exotic flavors of curry/coconut milk sauce. Fish simmered in sauce on low heat for an extra minute on each side.

SNAPPER IN COCONUT/CURRY SAUCE
SNAPPER IN COCONUT/CURRY SAUCE

OVERSTUFFED SNAPPER COOKED IN PARCHMENT PAPER

Supper was a breeze. Well, sort of, when you consider that it took me just a few minutes to cook and prepare supper. I went the easy and nutritious route. Allowed my oven to do the work by cooking my snapper in parchment paper. Cooking in parchment paper makes it easier for clean-up in the aftermath. I made sure to layer the baking sheet with foil before placing parchment paper.

SEASONED AND OVERSTUFFED SNAPPER READY FOR ROASTING
SEASONED AND OVERSTUFFED SNAPPER READY FOR ROASTING IN PARCHMENT PAPER

After scoring snapper, I seasoned with salt, black pepper and crushed garlic. I did a quick sautéed of an assortment of root veggies like onions, strips of carrot bell pepper, etc. Then, these were cooled and stuffed inside the cavity and head of fish.

With a squeeze of lime, crushed pimento, finely chopped scotch bonnet peppers, a pat of butter and drizzle of olive oil, snapper was wrapped in parchment for roasting at 360 degrees fahrenheit  for fifteen minutes. All the veggies and lemon released a delicious sauce that flavored fish.

OVERSTUFFED SNAPPER WRAPPED IN PARCHMENT PAPER
OVERSTUFFED SNAPPER WRAPPED IN PARCHMENT PAPER

Fish was cooked to a beautiful flaky finish and was served with sautéed purple and green cabbage along with left-over side of whole-wheat rice and pigeon peas cooked in coconut milk. A creamy slice of nature’s butter (avocado) completed my meal.