Herb-Crusted Red Snapper with Pan-Fried Ackee and Tomato and Okra Chutney

Herb-crusted snapper served with crispy fried ackee and a tangy tomato and okra chutney reduction.

Healthy Seafood High Protein Red Snapper Ackee

Estimated Nutrition

Calories

1184.2

kcal / serving

1184.2 kcal total

Carbs

38.6g

per serving

38.6 g total

Fat

88.7g

per serving

88.7 g total

Protein

58.4g

per serving

58.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Dijon Mustard

Tomato Puré

White Wine Vinegar

Fruits

piece

Coconut

fresh flesh only

150

Ackee

canned and drained

Liquids

White Wine

NutsSeeds

Cashew Nut

handful

Flat leaf Parsley

fresh

pinch

Salt

to taste

pinch

Black Pepper

freshly ground

clove

Garlic

chopped

OilsFats

Vegetable Oil

for fish crust

Vegetable Oil

for ackee

Vegetable Oil

for chutney

Seafood

piece

Red Snapper Fillet

skinned

Vegetables

0.25

piece

Onion

chopped

Okra

sliced lengthways

Method

Simmer okra, tomato purée, wine, and vinegar until liquid reduces by half.

Fry onion in oil until soft, then add garlic and ackee and fry until crisp.

Preheat the oven to 200°C.

Bake in the oven for 8 to 10 minutes until golden.

Spread mustard over the fish and press the herb crust on top.

Pulse cashews, parsley, coconut, and oil in a food processor and season.

Place the snapper fillet on a non-stick baking sheet.

Platter the chutney, add the ackee, and top with the snapper.