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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 4 8-oz. red snapper fillets Juice of 1 lime, preferably a key lime Salt and freshly ground black pepper 4 tbsp. butter, 1 small onion, sliced into rings Small thinly sliced chayote Bell pepper, sliced 10-12 all spice berries 4 cloves garlic, chopped 1/2 tsp minced fresh ginger 1/2 tsp. minced scotch bonnett chile 3 sprigs fresh thyme 2 stalks lemon grass, trimmed and crushed Instructions: Arrange fish in single layers, skin side down, sprinkle with lime juice, salt & pepper, refrigerate overnight. Saute onions, chayote, bell pepper, all spice, garlic, ginger, chile & thyme with butter - add lemon grass, fish (skin side down over vegetables), reduce to low heat, basting occasionaly until fish is cooked through - about 20 minutes. Recipe by Sharon Miller, featured in Saveur magazine April 2001 `True Jamaican` |
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