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Hearty Snapper Curry with Rice And Peas
A hearty Caribbean snapper curry with callaloo, bell pepper and scotch bonnet pepper, finished with jerk seasoning and lime juice, served over rice and peas.
Ingredients
Instructions
Season the snapper fillets and braise them over medium-high heat until well browned, about 5 minutes.
Add the callaloo, bell pepper and scotch bonnet pepper, cooking until softened, about 3 minutes.
Stir in the jerk seasoning and lime juice for 3 minutes.
Prepare the rice and peas separately according to package directions.
Let the snapper simmer gently for about 14 minutes so it stays flaky and the flavors meld.
Taste and adjust the seasoning.
Serve hot over the rice and peas, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
