Name: Caribbean Creole Red Snapper and Shrimp
Yield: Serves four
Cuisine: Creole
Ingredients: ½ red bell pepper, seeds and membrane removed; 6 black peppercorns; ½ poblano pepper, seeds and membrane removed; Four 6–8 oz. red snapper fillets; 1 cup tomato juice; 1 bay leaf; 2 Tbsp. Worcestershire sauce; 2 Tbsp. white vinegar; 2 Tbsp. olive oil; ½ Tbsp. chopped fresh ginger; ¼ tsp. ground allspice; ¼ tsp. ground mace; 1 small white onion; Creole seasoning; 1 dozen large shrimp, peeled; ½ yellow bell pepper, seeds and membrane removed

Tom Fitzmorris

Caribbean Creole Red Snapper and Shrimp

Preparation info

Serves
four

Difficulty
Easy

Appears in

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

About

I had a dish something like this in Jamaica in the 1970s. I was surprised by how much the cuisine has in common with New Orleans Creole, but with different spices in the seasoning mix. This dish also works well with redfish, black drum, lemonfish, or any other white fish.

Ingredients

½ poblano pepper, seeds and membrane removed
½ red bell pepper, seeds and membrane removed
½ yellow bell pepper, seeds and m

Americas
United States
Fish course
Pescatarian
Spicy
Louisiana
New Orleans
Gluten-free

Method

Slice the peppers and the onion into narrow strips (julienne). Combine these in a saucepan with the ginger, bay leaf, tomato juice, peppercorns, mace, allspice, and Worcestershire sauce. Cover the saucepan and bring to a light simmer. Cook until peppers are completely tender and sweet—about 30 minutes.
Add the vinegar and olive oil and simmer another 3 minutes.

Preparation info

Serves

Difficulty

Appears in

Ingredients

Method