Making Roasted Caribbean Snapper


June 20, 2016
Roasted Caribbean Snapper

In Jamaica, many persons drink coconut water to supposedly wash off their hearts. Coconut milk, or the actual coconut, is often used to prepare hearty meals like stewed peas or mackerel run down.

In its raw form, coconuts are a good source of saturated fats, iron and zinc. So, not only is the coconut healthy, but it is super tasty and certainly adds flavour to your meals.

Below is a recipe from Sandra Lee, a nutrition expert and fitness competitor. Have loads of fun preparing this dish.

Rainforest Seafoods Roasted Caribbean Snapper with Coconut-Ginger 'JamAsian' Sauce

Preparation time: 30 minutes. Serves 4 adults


2 teaspoon dry Caribbean Jerk Seasoning

1/2 teaspoon salt

1 can coconut milk

1/3 cup scallions, sliced

1 tablespoon garlic, minced

1 tablespoon fresh ginger, minced or grated

4 Rainforest Seafoods snapper fillets

2 cups carrots, shredded

1 red sweet pepper, sliced


1. Heat oven to 4000F. Lightly coat a rimmed baking sheet with cooking spray. Mix jerk seasoning and salt in a small bowl.

2. Put coconut milk, scallions, garlic, ginger and 3/4 teaspoon jerk seasoning mixture in a large non-stick skillet. Bring to a boil, reduce heat and gently boil for three minutes to thicken slightly.

3. Meanwhile, sprinkle both sides of fish with remaining seasoning mixture. Arrange on baking sheet and coat with cooking spray. Bake for eight to 10 minutes until cooked through.

4. Add carrots and pepper strips to a skillet, cover and cook for five minutes.

5. Place snapper on serving plates. Spoon vegetables and sauce over the fish. Garnish with cilantro.

Calories: 289 fat: 16g carbohydrates: 10g protein: 23g

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