Grilled Red Snapper With Citrus Souscaille Recipe

Name: Grilled Red Snapper With Citrus Souscaille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the spice paste; 1 small onion, peeled and roughly chopped; 1 small spring onion, roughly chopped; 1 garlic clove; 1/2 scotch bonnet chile, seeds and stems removed; 2 teaspoons thyme, leaves only; 2 teaspoons marjoram leaves; 2 teaspoons chopped flat leaf parsley; 1 tablespoon white wine vinegar; 1 teaspoon Worcestershire sauce; 1 small pinch ground cloves; 1 pinch coarsely ground black peppercorns; For the citrus souscaille; 1 tablespoon spices, paste (see above); 1 -2 lime, juice only; 1 teaspoon caster sugar; 1 tablespoon chopped parsley or 1 tablespoon caribbean celery leaves; 1 tablespoon chopped coriander; 1 tablespoon olive oil; For the fish; 2 limes, grated zest and juice, plus an extra squeeze of juice; 2 garlic cloves; 1 red pepper, finely chopped; 2 spring onions, finely chopped; 1 tablespoon chopped coriander or 1 tablespoon caribbean celery leaves; 4 (175 g) red snapper, sea bream fillets or 400 g king prawns, shelled, deveined; 1 teaspoon Madras curry powder; 2 tablespoons olive oil; 200 g cherry tomatoes, halved; 1 teaspoon butter

Servings: persons

For the spice paste
1 small onion, peeled and roughly chopped
1 small spring onion, roughly chopped
1 garlic clove
1/2 scotch bonnet chile, seeds and stems removed
2 teaspoons thyme, leaves only
2 teaspoons marjoram leaves
2 teaspoons chopped flat leaf parsley
1 tablespoon white wine vinegar
1 teaspoon Worcestershire sauce
1 small pinch ground cloves
1 pinch coarsely ground black peppercorns
For the citrus souscaille
1 tablespoon spices, paste (see above)
1 -2 lime, juice only
1 teaspoon caster sugar
1 tablespoon chopped parsley or 1 tablespoon caribbean celery leaves
1 tablespoon chopped coriander
1 tablespoon olive oil
For the fish
2 limes, grated zest and juice, plus an extra squeeze of juice
2 garlic cloves
1 red pepper, finely chopped
2 spring onions, finely chopped
1 tablespoon chopped coriander or 1 tablespoon caribbean celery leaves
4 (175 g) red snapper, sea bream fillets or 400 g king prawns, shelled, deveined
1 teaspoon Madras curry powder
2 tablespoons olive oil
200 g cherry tomatoes, halved
1 teaspoon butter

1
For the seasoning paste: Tip all the ingredients into a food processor and blend to a smooth paste. This paste tastes best if left for a few days to mature before using.
2
For the souscaille: combine one rounded tablespoon of the seasoning paste with the lime juice, sugar, celery leaves, coriander, red pepper and olive oil. Taste for seasoning - adding more sugar or lime juice if needed. Aim for a tart, tangy flavour.
3
For the fish or prawns: combine the lime rind and juice with the garlic, red pepper, spring onion and coriander and spoon over the fish or prawns and leave on one side for 5 minutes. Remove from its marinade and sprinkle with curry powder just before frying.
4
Heat the oil in a sturdy frying pan set over a medium heat and fry the fish for 3 minutes, skin side facing downwards. Flip the fillets over and cook for a further minute until it flakes easily. If you are using prawns, fry for 3-4 minutes, stirring all the time, over a moderate heat, until they have turned pink. Remove and set aside.
5
Tip the tomatoes into the same pan while still on the heat. Add the butter and sharpen with a squeeze of lime.
6
Spoon a dollop of souscaille sauce over the fish and serve any extra on the side. Accompany with the warmed tomatoes.

311

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 30 ingredients. The key ingredients include: For the spice paste, 1 small onion, peeled and roughly chopped, 1 small spring onion, roughly chopped, 1 garlic clove, and more.

Yes, Grilled Red Snapper With Citrus Souscaille falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Red Snapper With Citrus Souscaille

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