Creole Red Snapper

Creole Red Snapper is a uniquely Haitian way of preparing fish. The blend of spices, ingredients and textures are absolutely marvelous.

Creole Red Snapper Recipe-

Zutaten:

• 36 und. wild-caught Caribbean red snappers, skaliert und ausgeweidet, heads and tails left on
• 1/4 Tasse Schalotte infundiert Olivenöl
• 2 rote Paprika, entkernt, ausgesät, und rau gehackt
• 1 Scotch Bonnet chili pepper, fein gehackt (Hinweis: for very hot & würzig, leave seeds in. For less hot, remove seeds)
• 2 Kartoffeln, peeled and chopped into 1/2″ Würfel
• 1 große Zwiebel, geschält und fein gehackt
• 4 große Knoblauchzehen, geschält und fein gehackt
• 2 große Knoblauchzehen, peeled and pulverized
• 2 Frühlingszwiebeln, trimmed and minced
• 1 cube chicken bouillon, gebrochen
• 1 EL. frischer Koriander, fein gehackt
• 1 TL. getrockneter Thymian Blätter
• 14 und. canned whole tomatoes, rau gehackt
• 1/2 Tasse guter Qualität, trockener weißwein (vorschlagen Chardonnay oder Chenin Blanc)
• one dash of ghost hot pepper sauce (oder nach Geschmack)
• 1 ball of Bouquet Garnis blend (special Haitian seasoning, und must have Zutat)
• 6 fresh ripe limes
• 1/4 cup vinegar
• 1 EL. Tomatenmark
• 1 bis 2 Tassen Allzweck-Mehl
• Pflanzenöl, zum Braten
• Salz und Pfeffer, Geschmack

Anfahrt:

1. Squeeze the juice out of 3 of the limes, mix it with some fresh cold water, and clean the fish with the lime water inside and out.
2. Now prepare a traditional Haitian marinade. In einer großen Schüssel, verbinden Sie den Essig, the juice of the remaining 3 Limes, the crushed bouillon, cilantro and pulverized garlic cloves.
3. Add the snappers into the bowl, and mix and toss to coat them evenly with the marinade. Decken Sie die Schüssel, and allow to marinate in the refrigerator (or at least a very cool place) für 1-1/2 bis 2 Stunden. About half-way through the marinating time, mix and toss the fish in the mixture once more.
4. Place the flour in a wide-bottomed large bowl, and dredge the snappers through the flout, turning and pressing to ensure even coating all over. Add more flour as needed until all the fish are coated.
5. Sauté the snappers in a heavy-duty skillet with some vegetable oil over medium-high heat. Work in batches if necessary. Cook until the fish are a nice, rich golden brown. Vorerst beiseite gesetzt.
6. In a large wide bottomed cooking pot or Dutch Oven, heat the scallion infused olive oil over medium flame. Add in the tomato paste, the marinade, the diced potatoes, and enough water (if needed) to just cover the potatoes and bring to a rolling boil.
7. When a boil is achieved, adjust heat down to a lively simmer. Add in the Bouquet Garnis, the Scotch Bonnet pepper and the chopped tomatoes, und kochen für ca. 20 Minuten.
8. Now add in the wine, gut umrühren, then add in the fried fish. Cook at a simmer until the liquid has reduced to a thick sauce consistency, stirring and scraping the bottom of the pot often, making sure nothing is sticking or burning.
9. Serve your Creole Red Snapper while still nice and hot. Place a snapper on each serving plate, and ladle a generous portion of the vegetable potato sauce over the fish.

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