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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.
Healthy
Seafood
High Protein
Red Snapper
Ackee
Estimated Nutrition
Calories
1184.2
kcal / serving
1184.2 kcal total
Carbs
38.6
g
per serving
38.6 g total
Fat
88.7
g
per serving
88.7 g total
Protein
58.4
g
per serving
58.4 g total
Cook Time
20
minutes
Serves
1
people
Dietary
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
Method
1
Preheat the oven to 200°C.
2
Place the snapper fillet on a non-stick baking sheet.
3
Pulse cashews, parsley, coconut, and oil in a food processor and season.
4
Spread mustard over the fish and press the herb crust on top.
5
Bake in the oven for 8 to 10 minutes until golden.
6
Fry onion in oil until soft, then add garlic and ackee and fry until crisp.
7
Simmer okra, tomato purée, wine, and vinegar until liquid reduces by half.
8
Platter the chutney, add the ackee, and top with the snapper.