Chef Irie’s Roasted Snapper
In Taste the Islands Season II, Episode 1, Chef Irie roasts a fresh, whole, red snapper the Jamaican way – stuffed with thick water crackers, herbs and veggies, then wrapped in foil and grilled. Don’t forget the scotch bonnets! (How to check for fresh fish)
- 3 whole red snapper
- 3 whole fresh okra
- 1/2 cup chayote, julienned
- 1/4 cup carrot, julienned
- 2-3 sprigs fresh thyme
- 1/4 cup onion, sliced
- 1/4 cup parsley, minced
- 1 tbsp fresh ginger, julienned
- 3 whole water crackers
- 1 tbsp garlic powder
- 3 tsp black pepper
- 2 tsp kosher salt
- 1 scotch bonnet, julienned
Rinse snapper and pat dry. Cut 2-3 slits crosswise on each side of the snapper. Sprinkle snapper with garlic powder, black pepper and salt. Rub the seasoning into the skin of the fish.
Cut ends off of fresh okra and cut lengthwise.
Stuff cavity of the fish with okra, chayote, carrot, 1 sprig of fresh thyme, onion, parsley, ginger, scotch bonnet pepper, and finish with a water cracker.
Wrap each stuffed fish in foil, creating a tight packet. Heat grill to medium-high heat.
Place fish packets onto hot grill and grill on one side for 15 minutes. Turn fish and grill for an additional 15 minutes. If using a hooded grill, allow fish to grill for 30 minutes. Allow fish to rest for 2-3 minutes after removing from grill and serve hot!