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  • Writer's pictureMechelle

Seafood Saute with Boil



One of the most striking fish of the Bahamas is the Mutton Snapper. With an average length of 50 cm and a weight of 5.65 kg, it's no wonder I was initially stumped on how to transform this silvery aquatic beauty into a dish where it would tasted and appreciated. I decided to create a twist on the Jamaican ackee and codfish dish by using a fusion of the mutton snapper and crawfish; both found in our Bahamian waters. Adding coconut milk introduces a creamy element and density to the dish; without adding a heavy taste or aftertaste. This savory dish is a stellar addition to your list of pescatarian entrees as it offers a prismatic hue of colors and flavors with each forkful!


Seafood Sauté


Prep time: 15 minutes

Cooking time: 25 minutes

Total time: 40 minutes


Ingredients

1 ½ cup Mutton Snapper, minced

2 Crawfish tails, diced

1/2 Yellow Onion, chopped

20 Spinach leaves, sliced thin

1 Green Onion, minced

¼ cup Mixed Bell peppers, minced

3 Garlic Cloves, minced

2 tsp Parsley, minced

2 tsp. Thyme, fresh

1 tsp Cayenne Powder

½ tsp Onion Powder

½ tsp 'Spark' by Firehouse Spice Co.

1 Lemon

½ can Coconut Milk

¼ cup Butter

1 Lemon

Olive Oil

Salt to taste


Prep:

Squeeze the lemon juice into a small container, add ‘Spark’ and stir until the sea salt and goat pepper mix is fully dissolved (this will make it easier for it to blend within the recipe). Prepare all produce and seasoning before placing to the side.



Directions:

Place olive oil in a large saute pan on medium heat for 7 minutes. Add all produce, seafood and seasonings; letting simmer until onions are translucent. Remove from heat and place in a covered container. Using the same pan, add butter and coconut milk until it bubbles and thickens (about 3 – 5 minutes). Add precooked mix and lemon juice mix to the pan and stir. Let simmer on low for 3 minutes uncovered and 8 minutes covered, stirring occasionally. Add any other seasonings to taste. Serve with green bananas and yams.


Tips:

· You can broil the lobster whole and bake the mutton snapper for this recipe. It’s perfect for leftovers.

· Cooking on low heat when the butter and coconut milk mix is added will maintain the moisture and creaminess without drying.

· Serve with other mixed boil items such as plantain, sweet potato and pumpkin as a substitution for rice.

· Use coconut butter as a nondairy option.

· Add more coconut milk for a creamier texture.


Check out all seasonings offered by Firehouse Spice and use promo code 'fusion5' to receive 5% off your order! ($10 minimum)


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1 Comment


Love-On Dames
Love-On Dames
Sep 17, 2018

Listen! Hog fish and Mutton Snapper are my two favorite fish in the entire word. The meatiness and juiciness are enough to put anyone in a good coma; especially if they are pescatarian. There is so much to work with and enjoy with room for leftovers. Pairing the mutton with the crawfish are two bold flavoured seafood coming to life. This is an amazing recipe that I cannot wait to try.

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