Caribbean Red Snapper

August 25, 2007

Chef George Quattromani, Mar Vista Restaurant


8oz Red Snapper filet
1 banana – sliced

Caribbean Marinade
1/2 cup salad oil
1/2 cup Jerk seasoning (Available in most stores)

Coconut Ginger Sauce
1 can Coco Lopez
2 cups heavy cream
1 oz fresh ginger
2 oz sugar
Corn starch

For marinade:  Mix salad oil and Jerk seasoning together.

Score Snapper skin, dip in Caribbean Marinade. Sauté 2 minutes, turn over and sauté other side. Add sliced banana on top and place in 350 degree oven for 7 minutes.

For sauce:  In sauce pan heat Coco Lopez, heavy cream, fresh ginger, and sugar. Bring to light boil. Add cornstarch to thicken.

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