Grilled Red Snapper With Citrus Souscaille |
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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Jonathon deardon and gary rhodes made this on his show. Looks delightful, a souscaille is a salsa. He also gives the option of using shrimp Ingredients:
1 small onion, peeled and roughly chopped |
1 small spring onion, roughly chopped |
1 garlic clove |
1/2 scotch bonnet chile, seeds and stems removed |
2 teaspoons thyme, leaves only |
2 teaspoons marjoram leaves |
2 teaspoons chopped flat leaf parsley |
1 tablespoon white wine vinegar |
1 teaspoon worcestershire sauce |
1 small pinch ground cloves |
1 pinch coarsely ground black peppercorns |
1 tablespoon spices, paste (see above) |
1 -2 lime, juice only |
1 teaspoon caster sugar |
1 tablespoon chopped parsley or 1 tablespoon caribbean celery leaves |
1 tablespoon chopped coriander |
1 tablespoon olive oil |
2 limes, grated zest and juice, plus an extra squeeze of juice |
2 garlic cloves |
1 red pepper, finely chopped |
2 spring onions, finely chopped |
1 tablespoon chopped coriander or 1 tablespoon caribbean celery leaves |
4 (175 g) red snapper, sea bream fillets or 400 g king prawns, shelled, deveined |
1 teaspoon madras curry powder |
2 tablespoons olive oil |
200 g cherry tomatoes, halved |
1 teaspoon butter |
Directions:
1. For the seasoning paste: Tip all the ingredients into a food processor and blend to a smooth paste. This paste tastes best if left for a few days to mature before using.
2. For the souscaille: combine one rounded tablespoon of the seasoning paste with the lime juice, sugar, celery leaves, coriander, red pepper and olive oil. Taste for seasoning – adding more sugar or lime juice if needed. Aim for a tart, tangy flavour.
3. For the fish or prawns: combine the lime rind and juice with the garlic, red pepper, spring onion and coriander and spoon over the fish or prawns and leave on one side for 5 minutes. Remove from its marinade and sprinkle with curry powder just before frying.
4. Heat the oil in a sturdy frying pan set over a medium heat and fry the fish for 3 minutes, skin side facing downwards. Flip the fillets over and cook for a further minute until it flakes easily. If you are using prawns, fry for 3-4 minutes, stirring all the time, over a moderate heat, until they have turned pink. Remove and set aside.
5. Tip the tomatoes into the same pan while still on the heat. Add the butter and sharpen with a squeeze of lime.
6. Spoon a dollop of souscaille sauce over the fish and serve any extra on the side. Accompany with the warmed tomatoes.
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