Wild red Snapper

Serves 4

INGREDIENTS

2 whole red snappers (1 1/2 pounds each)

Salt and pepper, to taste

1/2 cup all-purpose flour

4 tablespoons olive oil

1/2 yellow onion, chopped

1/2 red bell pepper, chopped

1/2 green bell pepper, chopped

1/2 orange bell pepper, chopped

1/2 yellow bell pepper, chopped

3 garlic cloves, thinly sliced

2 sprigs fresh thyme

1 cup fresh tomato, chopped

20 pieces okra, sliced

1/4 cup coconut milk

1/4 cup water

2 ripe plantains, sliced

PREPARATION

Season fish with salt and pepper.

Spread flour on a plate large enough to fit fish.

Heat 2 tablespoons oil in pan at high heat. Dredge fish with flour and fry until nice and brown, approximately 5 minutes per side. Set aside.

In a large pot, add onions and bell peppers, and sauté over medium heat until onions are translucent, approximately 10–12 minutes.

Add remaining ingredients (not including the plantains) and simmer over low heat for about 5 minutes, or until liquid is reduced almost completely.

Meanwhile, fry plantains with remaining 2 tablespoons of olive oil, set aside.

Plate all vegetables on a large platter, layer fish and fried plantains. Serve immediately.

“Red snapper is also very Jamaican, especially how
it works with okra. According to Jamaican folklore,
okra makes you strong, more manly, more virile.
Plus, Jamaica has the best okra I ever tasted.”