Snapper Barbados, baby.
Just saying the name makes me feel like I’m on vacation. I wish I had a little emoticon to put here of a sunglasses-wearing character relaxing in a beach chair. Man, that’s some bad writing… “sunglasses-wearing?” Jeeeeze.
Okay. So. This fish. It’s really easy.
You turn on your broiler, pull out a sheet pan, throw everything but the fish in the blender (because, you know, fish in a blender is gross), spread it over the fish and put it all in the oven for a few minutes.
Here it is raw:
And here it is cooked:
I love how all of the recipes I find in that book take about 5 minutes of forethought and 15 minutes of execution.
I adapted this Snapper Barbados recipe to limit it to ingredients I could find at my grocery store, so I don’t want to hear any excuses from you about “weird” ingredients or how you can’t find wild lime leaves or galangal root!
I know I have an odd affinity for hard-to-find ingredients, and let me just say I’m sorry for that. So for all of you that are still afraid to make a trip to an ethnic supermarket, this one’s for you.
Now you can’t say I never did anything for you!
This is a super healthy recipe full of fresh herbs and hardly any fat. I served it with some sauteed spinach because it only takes 47 seconds to wilt and I’m lazy like that. And also because spinach is full of fiber and the WeightWatchers gods smile upon it.
I don’t always share healthy recipes, but when I do, I make sure they are WeightWatchers friendly (<—I really hope you read that in the voice of the guy in the Dos Equis commercials).
Okay, one more thing of note: If you can’t find snapper, you can substitute with Rock Fish. Shh, Shh, it’s okay. I promise, it will be okay.
I hope you enjoyed my caffeine-fueled post today. Courtesy of “slamming black coffee because I’ve given up cream and sugar for as long as my resolve will hold.”
Here’s Your Recipe!
The Wanderlust Kitchen, adapted from Tropic Cooking
10 minPrep Time
10 minCook Time
20 minTotal Time
- 4 10-oz snapper fillets
- 3/4 c. lime juice
- 1/2 c. chopped parsley
- 2 Tbsp. dried thyme
- 2 Tbsp. chopped shallots
- 3 tsp. minced garlic
- 1 tsp. cayenne
- 2 tsp. paprika
- 1/4 tsp. salt
- Dash of hot pepper sauce
- 4 Tbsp. grapeseed or olive oil
- Preheat your oven's broiler to "High." Line a baking sheet with foil and coat with non-stick cooking spray.
- Combine all of the ingredients other than the snapper in the bowl of a food processor or blender. Pulse until it forms a rough paste.
- Broil for 6-8 minutes or until the fish flakes when tested with a fork.