Caribbean Recipe Of The Week – Coconut Fillet Of Snapper With Okra

By Minna LaFortune

News Americas, NEW YORK, NY, Weds. Dec. 28, 2016: Happy Kwanzaaand a Happy and safe New Year to you all when it comes.

So as we continue to party it is important that we try to eat balance meals and drink responsibly! For my New Year’ s Eve Party, I will be serving some Caribbean inspired appetizers, entrees  and cocktails!

Menu
Breadfruit Tostones
Griot
Spicy Cabbage With Cod Fish
Jerk Chicken Wings

Mango Watercress  Salad
Coconut Fillet Of Snapper With Okra
Cassava Salad With Olives
String Beans With Pickled Beets

Desserts
Black Cake
Fruit Salad

Drinks
Sparkling wine
Sorrel

Today I will share with you  my recipe for  Coconut Fillet of Snapper with Okra.

INGREDIENTS
1 (1-pound) red snapper fillet with skin (3/4 inch thick)
1 cup fresh coconut milk
10 oz frozen Okra
1/2 teaspoon salt
2 tablespoons coconut oil
2 stalks scallion
2 large onion
Thyme
Scotch bonnet pepper

PREPARATION

Heat coconut  oil in a small skillet over moderately high heat until hot but not smoking.

Sautee scallion, onion , thyme and scotch bonnet pepper, stirring, until fragrant but not brown.

Add   1/2 cup coconut milk.

Add frozen okra and cook until tender.

Add fish fillet to  skillet, add the rest of the coconut milk then steam until fish is just cooked through, 7 to 8 minutes.

Bon Appetite!

EDITOR’S NOTE: Minna LaFortune is a trained Caribbean caterer and also president, Society for the Advancement of the Caribbean Diaspora (SACD). Check out her food group on Facebook at www.facebook.com/groups/bestfoodscaribbean/