Brick Oven Roasted Red Snapper

By: Executive Chef Conroy Arnold

Have last-minute guests coming over and not sure what to prepare? Not to worry. This tasty vegan platter is great for sharing among friends, is quick and easy to prepare, and is as attractive as it is bursting with flavour.

Here’s how you can make it yourself in the comfort of your own home.

PREP TIME: 1 hour

DIFFICULTY: Medium

YIELD: Serves 5 People

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

Vegetables

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

Herb Marinate

  • 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

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

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