June Plum Marinated Snapper and Vegetables

By: Team Pop Up Gourmet

Jamaica is a land of many flavours and it is our absolute pleasure to blend some of these flavours to come up with a completely new and Inspired Eat. Here, we bring you a citrusy twist on a popular Jamaican Fish Dish.

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

PREP TIME: 30 minutes/p>

DIFFICULTY: Easy

YIELD: 4 Servings

Ingredients

  • 2/3 cup purchased Springvale June Plum Vinaigrette
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon of finely crushed fresh
  • Jamaican scotch bonnet peppers
  • 4 slices of 5-6 ounce red snapper fillets
  • 16 String bean spears, each trimmed to
  • 4-inch length
  • 10 ounces plum tomatoes, coarsely
  • chopped
  • 2 small yellow squash, thinly sliced on diagonal

Directions

  • Preheat oven to 350°F. Blend Springvale’s June Plum Vinaigrette, lemon juice and finely crushed pepper in small bowl to make a delectable marinade.
  •  Arrange four 12×12-inch pieces of heavy-duty foil on work surface. Place 1 fish fillet in center of each.
  • Sprinkle fish lightly with salt and pepper.
  • Spread each fillet with 1 tablespoon of the marinade mixture. 
  • Top each fillet with string beans, tomatoes
  • and squash, then dollop or spoon the remaining marinade mixture on each
  • piece of  fillet.
  • Fold sides of foil over fish and  vegetables, covering completely; seal packets closed.
  • Using long spatula, transfer foil packets to large baking sheet. Bake until fish is just opaque in center and vegetables are crisp-tender, about 25 minutes.

Serve!

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