Sunday, 30 September 2007
Red Snapper Creole Style
Red Snapper Creole Style - Before
Originally uploaded by Copleys
Grilled Bourzwa commonly known as Red snapper
1 large bourzwa (red snapper) I visit billingsgate this week and they were available
10g bilimbi (green mango) obtained from most indian grocers
12 small chillies(use as many or a little as you like)
couple of lemons
Handful of flat leaved parsley
In a food processor finely chop the ingredients all except the lemon.
Slash the fish as pictured and fill each slash with the mixture.Season with salt and pepper and squeeze the lemons over the fish leave to marinate for a minimum of 20 mins.
Grill the fish until brown and the skin is crisp.Serve with a simple tomato salad and basmati rice