Jamie and Jimmy's Friday Night Feast
By Jamie Oliver
Punchy salsa, breadfruit beignets & plantain
About the recipe
This beautiful St Lucian fish dish is an exotic treat for the tastebuds. Chris and Dawn first tried red snapper on their Caribbean honeymoon, and we’ve recreated it for them here – lovingly marinated overnight, then roasted in the oven, complete with all the trimmings! The scotch bonnets are, I think, an essential part of the marinade – if you’re feeling (really) brave, leave the seeds in, but equally, if you want to be cautious, you could just use half the amount of chilli. Best enjoyed in the sun, with a loved one and a glass of something cold.
Recipe From
½–1 Scotch bonnet chilli
¼ of a green pepper
3 cloves of garlic
2 spring onions
1 bunch each of fresh basil and coriander (30g)
optional: 1 handful of celery leaves
20g coconut oil
1 x 1kg red snapper, scaled, cleaned, gutted, from sustainable sources
1 plantain
olive oil
½ a ripe avocado
SALSA
3 x ⅓ each of red, yellow and green peppers
2 ripe plum tomatoes
½ a red onion
3 cloves of garlic
½ a cucumber
4 tablespoons white wine vinegar
1 tablespoon West Indian hot pepper sauce
BREADFRUIT BEIGNETS
½ a breadfruit (400g)
10g unsalted butter
75g panko breadcrumbs
750ml vegetable oil, for frying
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