Jamie Oliver Red Snapper Recipes

Chris & Dawn's whole red snapper Jamie Oliver fish …

WebJan 18, 2018 · Put in the snapper to char and colour for 2 minutes on each side, then transfer to the oven for 10 to 12 minutes, or until cooked …

1. For the marinade, deseed the Scotch bonnet and pepper, peel the garlic, trim and quarter the spring onions, then place it all in a blender with the basil, half the coriander and the celery leaves (if using).
2. Melt and add the coconut oil and whiz to a paste, loosening with a good splash of water, if needed.Use a sharp knife to score the fish all over on both sides, about 1cm deep.
3. Rub over the marinade, getting it into all the slashes, then cover and marinate in the fridge for at least 4 hours.For the salsa, deseed and finely chop the peppers.
4. Cut a cross into the bottom of each tomato, plunge them into boiling water for 40 seconds, then peel away the skin.Peel the red onion and garlic, trim the cucumber, then finely chop it all with most of the remaining coriander, mixing as you go.Scrape into a bowl, stir in the vinegar and hot pepper sauce, then season to perfection with sea salt and black pepper.To make the beignets, chop the breadfruit into large wedges and cook in boiling salted water with the lid ajar for 15 to 20 minutes, or until tender, then drain.Remove the skin and core, then mash while hot with the butter.

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