Jerk Seasoned Snapper With Plantains and Wild Rice
1 pound Red Snapper steak
Busha Browne's Traditional Jerk Seasoning Rub (or Any Jerk Seasoning Rub of your choice)
Red and Green Peppers
1 tsp lemon juice
1 tsp McCorrick Caribbean jerk seasoning
1 tsp salt
Rinse and clean your fish prior till you add your any seasoning on it.
In a small pot add about 2 cups of water or fill the pot up half way and pour your Wild rice. Add a tablespoon of butter and 1 tsp of salt for flavor in the pot so the the rice doesn't stick to the pot. Cook for about 25-30 minutes.
Preheat the oven to 370 F. Season both sides of your red snapper with your jerk seasoning rub and pour 1 tsp of lemon juice on both sides. Allow the seasoning to marinate into the fish for about 15-20 minutes before placing it into the oven.
While your fish is marinating, dice up your peppers into thing slices or small pieces.
Place the fish on top of a cooking tray and place in the oven. Bake the fish for about 25 minutes.
In small frying pan, add 1 tablespoon of olive oil, red/green peppers and caribbean jerk seasoning and cook over medium heat for 10-15 minutes. You do not want to over cook your peppers. Make sure you taste it so it has a nice soft taste to it.
Slice up your plantains into thing pieces. (side note the best plantains are the ones that look like the picture below only because they are soft and easier to cook). Fry your plantains on each side until both sides are golden. Once they are done, remove and place them into a paper towel so they cool down for a bit and dry's up additional oil from the plantain.
Remove your snapper from the oven and allow it to cool down for about 5 minutes before serving.
Serve your jerked seasoned snapper over your peppers, and on the side add your wild rice and fried plantains and ENJOY THIS LOVELY DISH!
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