Best 4 Jamaican Coconut Snapper Recipes
Escape to the sun-kissed shores of Jamaica with our irresistible Jamaican Coconut Snapper, a culinary gem that captures the essence of Caribbean flavors. This dish tantalizes taste buds with its flaky fish, enveloped in a luscious coconut sauce that's infused with aromatic herbs and spices. Served alongside fluffy Jamaican Rice and Peas, this meal is a symphony of textures and flavors that will transport you to the vibrant streets of Kingston. And for a sweet ending, indulge in our Jamaican Rum Cake, a delightful fusion of tropical fruits, spices, and the warmth of Jamaican rum. Our collection of authentic Jamaican recipes will take you on a culinary journey, showcasing the vibrant spirit and rich flavors of this Caribbean paradise.
Here are our top 4 tried and tested recipes!
JAMAICAN COCONUT DROPS
Jamaican coconut drops are a traditional Jamaican dessert that it's a perfect treat for every occasion. These are sweet, chewy, and full of unique texture. The soft and chewy coconut pieces and the gummy texture of the toffee are utterly divine.
Provided by Chef Marsha
Categories Dessert
Time 1h45m
Number Of Ingredients 6
Steps:
- In a saucepan, add water and diced coconut. Place the saucepan on medium heat and bring the mixture to a boil.
- Just as the mixture starts boiling, add organic cane sugar, grated ginger, nutmeg, and pink Himalayan salt.
- Stir the mixture until the sugar dissolves.
- Turn the heat to high and let the mixture boil for about 10 minutes. Stir occasionally.
- Just as the liquid is reduced to half, reduce the heat to medium-low and let the mixture simmer until it becomes thick and sticky. Total cooking time took one hour.
- Grease the baking tray with coconut oil and add 2 tablespoons of coconut mixture at one spot. Continue to drop the mixture at 2 inches apart.
- Place the baking tray in a cool, dry place, preferably at room temperature, for about 6 hours.
- Once the drops are set, remove them from the baking tray and store them.
Nutrition Facts : Calories 389, Carbohydrate 25, Fat 32, Protein 5
JAMAICAN FRIED SNAPPER
We cooked this traditional 'escovitch' dish of fried fish with my grandmother the night before church, so we could serve it after the service the next day at a large communal meal.
Provided by Chef Robert
Categories World Cuisine Recipes Latin American Caribbean
Time 25m
Yield 2
Number Of Ingredients 14
Steps:
- Pat the fish dry and cut 3 small slits on each side of the fish. Season both sides with salt and pepper.
- Heat 1 quart oil in a large skillet over medium-high heat until smoking. Carefully place the fish in the pan and fry until browned and crisp, about 5 minutes per side. Remove fish and place on a paper towel-lined plate.
- Heat 1 teaspoon oil in a large skillet over medium-high heat. Stir onion, garlic and carrot into the pan; cook and stir 1 to 2 minutes. Add thyme, allspice, habanero pepper, vinegar, water, salt, and sugar and continue cooking until onions have softened and liquid has reduced, about 5 minutes.
- Serve fish topped with onion mixture spooned over the top.
Nutrition Facts : Calories 770 calories, Carbohydrate 4.9 g, Cholesterol 124.8 mg, Fat 50.9 g, Fiber 1 g, Protein 70.3 g, SaturatedFat 6.9 g, Sodium 1035.7 mg, Sugar 2.4 g
JAMAICAN COCONUT DROPS
This is an all time favorite of Jamaican's. Just about every Jamaican restaurant or store sell these. I decided to add them as Horderve's at a party and I was shocked to find only crumbs left. If you like coconut, you will love Coconut Drops.
Provided by Tammy Hall
Categories Cakes
Time 45m
Number Of Ingredients 6
Steps:
- 1. Place 1/2 cup to 3/4 cup of water to pot (a medium rice pot is what I use), bring to a boil. Combine all ingredients and add to boiling water. Boil for approximately 25 to 30 minutes or until very sticky (almost like syrup).
- 2. Line your cookie sheet with parchment paper or just use cooking spray. Take a serving spoon or ice cream scooper to yield one drop on a baking cookie sheet. Place 1 inch apart. Wait until it's cool and hard to eat. Enjoy!
JAMAICAN COCONUT SNAPPER
Make and share this Jamaican Coconut Snapper recipe from Food.com.
Provided by Nat Da Brat
Categories Coconut
Time 8m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Season the snapper with the salt and pepper.
- In a bowl, mix eggs, 1 1/4 cups of flour, baking powder and beer.
- On one plate put the remainder of the flour and on another plate place the coconut.
- Lightly coat snapper in flour, then dip the snapper into the beer batter, lastly heavily coat the fish in the coconut and set aside.
- Once every piece of snapper is coated in coconut, heat a frying pan with the oil and fry the fish until the coconut becomes golden brown.
- Drain the snapper on paper towels and enjoy.
Nutrition Facts : Calories 988.2, Fat 47.5, SaturatedFat 37.6, Cholesterol 244.8, Sodium 318.1, Carbohydrate 102.7, Fiber 13.8, Sugar 8.2, Protein 40.2
Tips:
- Choose the Right Fish: Opt for a firm-fleshed fish like snapper or grouper for best results.
- Fresh Coconut Milk: Use fresh coconut milk for the most authentic flavor and richness.
- Marinate the Fish: Marinating the fish in a mixture of lime juice, herbs, and spices enhances its flavor.
- Control the Heat: Keep the heat at a medium-low setting to prevent the coconut milk from curdling or the fish from overcooking.
- Serve with Sides: Accompany the coconut snapper with traditional Jamaican sides like rice and peas, fried plantains, or steamed vegetables.
Conclusion:
The Jamaican coconut snapper is a delectable dish that embodies the vibrant flavors of the Caribbean. With its succulent fish, creamy coconut sauce, and aromatic herbs, this recipe offers a taste of paradise. Whether you're a seasoned home cook or just starting out, this dish is sure to impress with its exotic flavors and ease of preparation. So, gather your ingredients, fire up your stove, and embark on a culinary journey to the islands with this delightful Jamaican coconut snapper recipe!
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