Captain Dennis' Catch of the Day

Name: Captain Dennis' Catch of the Day
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 4 servings
Cuisine: caribbean
Ingredients: 3 lemons, halved; 8 cups sea water or salt water; Four 1-pound fish, such as red snapper or jack fish, scaled and gutted, 2 lengthwise slits cut into each side of fish; 1 tablespoon ground black pepper; 5 cloves garlic, thinly sliced; 3 limes, halved; 3 green onions, whites thinly sliced, greens reserved; 3 yellow onions, thinly sliced; 2 Scotch bonnet peppers, half the seeds removed, thinly sliced; 2 small pineapples, thinly sliced; 1 can coconut milk; 1 green bell pepper, thinly sliced

Recipe courtesy of Dennis Abrahams

Show: Man Fire Food

Episode: Fiery Foods in Jamaica

Captain Dennis' Catch of the Day

0 Reviews

Level: Easy
Yield: 4 servings

Total: 1 hr 10 min (includes soaking and marinating time)
Active: 35 min

Level: Easy
Yield: 4 servings

Total: 1 hr 10 min (includes soaking and marinating time)
Active: 35 min

Ingredients

3 lemons, halved

8 cups sea water or salt water

Four 1-pound fish, such as red snapper or jack fish, scaled and gutted, 2 lengthwise slits cut into each side of fish

1 tablespoon ground black pepper

5 cloves garlic, thinly sliced

3 limes, halved

3 green onions, whites thinly sliced, greens reserved

3 yellow onions, thinly sliced

2 Scotch bonnet peppers, half the seeds removed, thinly sliced

2 small pineapples, thinly sliced

1 can coconut milk

1 green bell pepper, thinly sliced

Directions

Squeeze the lemons into a large shallow bowl filled with the sea water and submerge the fish. Soak for 10 to 15 minutes.
Mix together the black pepper, garlic, limes, green onions, yellow onions, Scotch bonnet peppers, half the pineapple, the coconut milk and bell peppers in another large shallow bowl. Add the fish and massage the mixture into it. Make sure to squeeze all the ingredients together to use all the flavorful juices. Let sit for 20 minutes at room temperature.
Preheat a grill to medium-high heat.
Grill the fish for 4 to 5 minutes, then gather the marinade and squeeze half of the juices and veggies in and on top of the fish. Flip and cook for another 4 to 5 minutes, and continue to squeeze and drizzle the remaining juice and veggies on top of the fish as it cooks. Finish with a squeeze of the reserved pineapple slices and serve immediately.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.