The Landings & Bay Colony

22

From the Kitchen 

at CRCCE

Ernst Etienne

Banquet Chef 

Food & Dining

Caribbean Snapper 

Amount

Measure

Ingredient –Preparation Method

6 - 8

oz.

Snapper Filet

1

Tbs.

Indian Curry Paste

1 ½

Tbs.

Palm Sugar 

1

Riped Plantain

½

Medium Chayote 

½

Cup

Cooked Black Beans 

½

Cup

Roasted Corn 

2

oz.

Diced Red Bell Pepper

2

oz.

Diced Green Pepper 

½

tsp.

Cilantro

1

Lime

3

oz.

Extra Virgin Olive Oil

6

oz.

Plain Yogurt

4

oz.

Mango Puree 

2

Cups

Orange Juice 

Salt & pepper

INSTRUCTIONS: 

Preheat the oven to 375º. Rub the snapper with the curry paste and a little salt and pepper. Sear the fish on both sides. Sprinkle the palm sugar on the

fish and cook it in the oven for approximately 10 minutes, depending on the thickness of the snapper filet. 

For the salsa:Mix the black beans, corn, red and green pepper and cilantro in a bowl, season with salt and pepper, olive oil and lime juice. 

For the side dish:Thinly slice the plantains and the chayote and grill. Set aside.

For the sauce:Heat the orange juice in a saucepot over medium heat and reduce to half. Let it cool and then add the yogurt and mango puree. 

Season with salt and pepper.