Best 6 Kevin Nurses Jerk Red Snapper And Island Salsa Recipes
**Savor the Vibrant Flavors of Caribbean Cuisine: Kevin Nurse's Jerk Red Snapper and Island Salsa**
Embark on a culinary journey to the Caribbean with Kevin Nurse's Jerk Red Snapper and Island Salsa. This tantalizing dish combines the bold, fiery flavors of Jamaican jerk seasoning with the delicate, flaky texture of red snapper, creating a symphony of taste that will transport your palate to the sun-kissed shores of the Caribbean. Accompanied by a refreshing, vibrant Island Salsa, this recipe promises an explosion of tropical flavors that will leave you craving more. Get ready to experience the essence of Caribbean cuisine with this delectable dish, perfect for a special occasion or a laid-back weekend meal.
**Additional Recipes to Explore:**
**1. Easy Coconut Shrimp with Mango Salsa:** Indulge in the sweet and tangy flavors of coconut shrimp paired with a refreshing mango salsa. This appetizer or main course is a delightful blend of crispy shrimp, creamy coconut, and tropical fruit, sure to impress your guests.
**2. Jamaican Beef Patties:** Experience the savory goodness of Jamaican beef patties, a popular street food delicacy. These flaky pastries are filled with a flavorful mixture of seasoned ground beef, herbs, and spices, creating a taste sensation that will keep you coming back for more.
**3. Caribbean Spiced Codfish Fritters:** Enjoy the crispy crunch of Caribbean spiced codfish fritters, a beloved snack or side dish. These fritters are made with salted codfish, herbs, and spices, then fried until golden brown. Serve them with a spicy dipping sauce for an extra kick.
**4. Tropical Fruit Salad with Honey Lime Dressing:** Refresh your palate with a vibrant tropical fruit salad dressed in a tangy honey lime dressing. This refreshing salad combines the sweetness of tropical fruits like pineapple, mango, and papaya with the zesty flavors of lime and honey.
Explore these delectable recipes and immerse yourself in the vibrant flavors of Caribbean cuisine. From the fiery jerk red snapper to the sweet and tangy coconut shrimp, each dish promises a unique and unforgettable culinary experience.
SALSA VERDE
Steps:
- In a blender combine the garlic, shallot, poblano, parsley, cilantro, oil, and lemon juice. Blend until smooth. Season with the salt and pepper.
- Serve over grilled vegetables, rice or thin out with olive oil and serve as a salad dressing.
GRILLED JERK-RUBBED SNAPPER WITH AVOCADO SALSA
Steps:
- Coat each snapper with 1/4 cup jerk marinade
- Place on a hot, clean grill. Cook for 8 to 10 minutes on each side. Serve with the Avocado Salsa.
- Puree all ingredients in a blender until smooth. Reserve.
- Combine all ingredients together and spoon over snapper when they are cooked.
ISLAND FRYDAYS SPICY ESCOVITCH RED SNAPPER
Steps:
- Sprinkle the snapper all over with the fish seasoning. Combine the pimento seeds, peppers, carrots and onions in a saucepan and bring to a boil. Remove from the heat, add the vinegar and transfer to a bowl.
- Fill a deep fryer with oil and set on 350 degrees F or coat a frying pan with oil and heat over high heat. Deep-fry the fish until golden, 5 to 8 minutes, or pan-fry until golden, about 3 minutes per side.
- Dunk the fish in the sauce reserved in the bowl, then transfer the fish to a serving platter and decorate with the vegetables.
JERK RED SNAPPER AND ISLAND SALSA
Steps:
- Put all the spices, garlic, scallions, peppers, lime juice, salt, to taste, and a dash of soy sauce in a blender. Combine ingredients with oil to make a paste. Score the fish, and then rub the marinade into the fish. Place in a resealable plastic bag and refrigerate for 30 minutes. Remove the snapper from the bag and place on a greased grill, cooking each side for 7 minutes without flipping. While the fish is cooking, brush the zucchini with oil, and season with salt and pepper. Put zucchini slices and whole bell peppers on grill, cooking until the zucchini is tender and red pepper blackened. Set zucchini aside and let the red pepper steam in a covered bowl for a few minutes before removing the skins. Serve vegetables with the whole fish, garnished with Island Salsa. Island Salsa: 4 ounces mango, chopped 4 ounces pineapple, chopped 1 star fruit, chopped 2 ounces red onion, chopped 2 tablespoons red wine vinegar 1 tablespoon freshly chopped cilantro leaves Kosher salt and freshly ground black pepper Combine the chopped the fruit and onion in a bowl. Stir in the red wine vinegar and cilantro. Then add salt and pepper, to taste. The salsa will be served on the side to cool off the spice of the fish.
CHEF JOHN'S NECTARINE SALSA
I've always loved the marvelous contrast between a hot, smoky piece of meat, and a cold, fruity salsa; and this version featuring nectarines did not disappoint. In fact, the only thing that pairs better with this fresh fruit salsa is a basket of crispy tortilla chips.
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Peach Salsa Recipes
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Combine nectarines, bell pepper, onions, jalapeno pepper, and cilantro in a bowl. Stir in lime juice, olive oil, salt, and cayenne pepper.
- Cover bowl with plastic wrap. Refrigerate to let flavors develop, 30 minutes to 1 hour.
- Before serving, stir in black pepper. Add a pinch more salt, if needed.
Nutrition Facts : Calories 33.4 calories, Carbohydrate 4.5 g, Fat 1.7 g, Fiber 0.9 g, Protein 0.5 g, SaturatedFat 0.2 g, Sodium 195 mg, Sugar 2.8 g
JERK RED SNAPPER
This is a riff on my great-aunt's jerk recipe. You can use it as a marinade if you want to, but I like to just drizzle it over my red snapper. The sauce has this sweet, spicy allspice tingle, and the best part is, if you put it in a nice, airtight container in the fridge, it'll last forever.
Provided by JJ Johnson
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the jerk sauce: Peel and roughly chop the ginger. Add it to a blender, along with soy sauce, allspice, pepper, palm sugar, thyme, habanero, garlic, scallions, and salt. Blend until smooth. Taste and adjust the seasoning as needed. Pour into a bowl and set aside.
- Cook the fish: Heat a dry cast iron skillet over high heat to smoking. Place the fish on a flat surface, skin side up, and score it diagonally to ensure even cooking. Trim the fish by removing the very end of the tail and then cutting along the inseam, separating the belly meat and the center cut. Slice both pieces into 2-ounce portions. Season with salt and pepper. Add the oil to the hot pan, followed by the snapper, skin side down. Lightly press the fish so that it lays flat in the pan. After 2 minutes, turn the fish and cook another 2 minutes. Remove to a platter. Place a spoonful of jerk sauce under each piece, plus more on top, and serve.
Tips:
- For the best flavor, use fresh red snapper fillets. If you can't find red snapper, you can substitute another firm, white-fleshed fish, such as grouper, halibut, or tilapia.
- To make the jerk paste, use a food processor or blender to combine all of the ingredients until smooth. If you don't have a food processor or blender, you can finely chop all of the ingredients by hand.
- When marinating the fish, make sure to coat it evenly with the jerk paste. You can do this by placing the fish in a zip-top bag with the jerk paste and shaking it to coat, or by brushing the fish with the jerk paste.
- To grill the fish, preheat your grill to medium-high heat. Grill the fish for 8-10 minutes per side, or until it is cooked through. You can also bake the fish in a preheated oven at 400 degrees Fahrenheit for 12-15 minutes, or until it is cooked through.
- To make the island salsa, simply combine all of the ingredients in a bowl and stir to mix. You can adjust the amount of each ingredient to taste.
- Serve the jerk red snapper with the island salsa and your favorite sides, such as rice, beans, or vegetables.
Conclusion:
Kevin Nurse's Jerk Red Snapper and Island Salsa is a delicious and flavorful dish that is perfect for a summer cookout or party. The jerk paste gives the fish a spicy and savory flavor, while the island salsa adds a refreshing and tangy touch. This dish is sure to be a hit with your friends and family.
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