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Backyard Snapper Stew with Coco Bread
A backyard Caribbean snapper stew with sweet potato and bell pepper, finished with allspice and jerk seasoning, served over coco bread.
Ingredients
Instructions
Season the snapper fillets and sear them over medium-high heat until well browned, about 5 minutes.
Add the sweet potato and bell pepper, cooking until softened, about 8 minutes.
Stir in the allspice and jerk seasoning for 3 minutes.
Warm the coco bread separately.
Let the snapper simmer gently for about 11 minutes so it stays flaky and the flavors meld.
Taste and adjust the seasoning.
Serve hot over the coco bread, 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.
