Caribbean Snapper

This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors(yellow, orange,green, red,chocolate). Not only are they extremely hot, but they also have a unique,distinctively fruity flavor.

It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.

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For the sauce:
1 cup coconut milk, unsweetened
1/4 cup fresh lime juice
2 tsp yellow curry powder
1 scotch bonnet (habanero) pepper, seeded, finely minced (use more if preferred)
1 tsp fresh ginger, grated
1/4 tsp white pepper, freshly ground
1/2 tsp salt

For the fish:
1 lb fresh red snapper fillet, boned, skinned
3 cloves garlic, minced
1 white onion, chopped
1 red bell pepper, seeded, chopped
1/2 tsp white pepper, freshly ground
1/2 tsp sea salt
1/4 cup cilantro for garnish, chopped


Combine sauce ingredients together in a blender and puree to a smooth blend. Set aside.

Cut red snapper into 1 inch pieces, toss in a bowl with a pinch of salt and pepper. Set aside.

Heat oil in a large heavy skillet over medium hot heat. Add garlic and onion and saute for 3 minutes. Then stir in the bell pepper, salt, pepper, and cook for 3 more minutes.

Add the fish, mix well and cook for 5 minutes. Gently turn the fish pieces to cook evenly.

Stir in the sauce and when it starts to bubble, reduce heat to low and cook for 5 minutes more. Serve over bismati rice and a side of salad.

Serves 4.

From Chile Peppers calendar by Larry Noggle.