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Herb-Crusted Red Snapper with Pan-Fried Ackee and Tomato and Okra Chutney

Herb-crusted snapper served with crispy fried ackee and a tangy tomato and okra chutney reduction.

HealthySeafoodHigh ProteinRed SnapperAckee

Estimated Nutrition

Per Serving Total
Calories 1184.2 kcals 1184.2 kcals
Carbohydrates 38.6 grams 38.6 grams
Fat 88.7 grams 88.7 grams
Protein 58.4 grams 58.4 grams
Cook Time
20 mins
Produces
1 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
15
ml
Dijon Mustard
15
ml
Tomato Purée
30
ml
White Wine Vinegar
Fruits
1
piece
Coconut
fresh flesh only
150
g
Ackee
canned and drained
Liquids
30
ml
White Wine
NutsSeeds
55
g
Cashew Nuts
1
handful
Flat leaf Parsley
fresh
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground
1
clove
Garlic
chopped
OilsFats
15
ml
Vegetable Oil
for fish crust
15
ml
Vegetable Oil
for ackee
5
ml
Vegetable Oil
for chutney
Seafood
1
piece
Red Snapper Fillet
skinned
Vegetables
0.25
piece
Onion
chopped
55
g
Okra
sliced lengthways

Steps

  • Preheat the oven to 200°C.
  • Place the snapper fillet on a non-stick baking sheet.
  • Pulse cashews, parsley, coconut, and oil in a food processor and season.
  • Spread mustard over the fish and press the herb crust on top.
  • Bake in the oven for 8 to 10 minutes until golden.
  • Fry onion in oil until soft, then add garlic and ackee and fry until crisp.
  • Simmer okra, tomato purée, wine, and vinegar until liquid reduces by half.
  • Platter the chutney, add the ackee, and top with the snapper.