Brick Oven Roasted Red Snapper
By: Executive Chef Conroy Arnold

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PREP TIME: 1 Hour           DIFFICULTY:  Medium            YIELD:   5 Servings

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Ingredients

• 5 Each Red Snapper (Scaled and deboned)
• 1 oz Scallions
• 1 oz  White Onions  Diced 1 Tbsp of Garlic
• ½ tsp of Scotch Bonnet Pepper
• ½ Cup of Olive Oil
• ½ Cup of Vegetables Oil

Directions

• Season the inside of the fish with the herb marinade. When ready to cook pat dry and reserve. 
• In a hot skillet place Snapper Fish and sear on both sides. 
• Place skillet with snapper in pizza oven and allow to cook until just about tender and crispy on the outside. 
• Remove Fish from Skillet
  
  

Vegetables

• Season desired vegetables with salt, pepper, chopped garlic and olive oil.  When ready place on Grill and allow to cook.

Herb Marinade

• Place in blender, scallion, white onions,garlic, scotch bonnet, olive oil and vegetable oil and puree to the point of a paste like consistency. 
• When ready place in a glass bottle or plastic container and keep in a chilled location