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Red Snapper & Coconut Loaf

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  Red snapper fillets 8 Ounce, skinned (225 Grams)
  Tomatoes 2 , seeded and finely chopped
  Green bell peppers 2 , finely chopped
  Onion 1 , finely chopped
  Red chili 1 , finely chopped
  Bread crumbs 2 3⁄4 Cup (44 tbs)
  Coconut liquid 2 1⁄2 Cup (40 tbs)
  Hot pepper sauce To Taste
  Tomato catsup 1⁄2 Cup (8 tbs)
  West indian hot pepper sauce 1 Teaspoon
  Hot mustard 1⁄4 Teaspoon
  Twists of lemon 4 (To Garnish)
  Chervil sprig 1 (To Garnish)
  Salt To Taste
  Pepper To Taste

1. Finely chop the fish and mix with the tomatoes, bell peppers, onion, and fresh chile.
2. Stir in the bread crumbs, coconut liquid, and seasoning. If using fresh coconut, use a hammer and the tip of a sturdy knife to poke out the "eyes" in the top and pour out the liquid.
3. Grease a 1 lb 2-oz/500-g loaf pan and line the bottom. Add the fish mixture.
4. Bake in a preheated oven, 400°F/ 200°C, for 1-1 1/4. hours, until set.
5. To make the hot pepper sauce, combine the tomato catsup, West Indian hot pepper sauce, and mustard, until smooth and creamy.
6. To serve, cut the loaf into slices, arrange on a serving platter, garnish with lemon twists and chervil, and serve hot or cold with the sauce.

Recipe Summary

Difficulty Level: 
Bit Difficult
Main Dish

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Red Snapper & Coconut Loaf Recipe