Turmeric-caper snapper filets

 Recipe courtesy of: https://dominicagourmet.com/delicious-red-snapper-fillet/ (but I modified it significantly due to ingredients I had on-hand)


Ingredients
  

  • 1 lb red snapper Clean and washed with lemon or lime and patted dry
  • salt
  • 1 tbsp Mrs. Dash original Use the version with no salt [note: I didn't have this, so I improvised with a mix of lemon-pepper, ground coriander, chicken bouillon granules, MSG, and ground cumin]
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • ½ teaspoon turmeric [I used more than this- maybe closer to 1.5 teaspoons]
  • 2 tbsp capers
  • 1 tbsp olive oil
  • 2 tbsp butter [I didn't use butter because we were keeping it non-dairy, so I just used plenty of olive oil]
  • 1 bunch cherry or grape tomatoes
  • 3 sprigs of parsley
  • ¼ teaspoon flour 
  • 4 cloves garlic (chopped)
  • 1 teaspoon lime juice [I used lemon]
  • 2 cups of white wine [I added this in]
  • Powdered chicken bouillon granules

Instructions
 

  • Cut snapper fillet into two pieces
  • Pat the red snapper dry
  • Add dry seasoning (salt, pepper, Mrs. Dash, garlic powder)
  • Let the snapper marinate for 30 minutes
  • Add ¾ a stick of butter, or two generous tablespoons to hot frying pan [this is where I just used olive oil instead]
  • Add snapper (skin down)
  • Let it sear for about 4 minutes on one side, then turn it over and let it sear on the other side.
  • Add capers, tomatoes, chopped garlic, lime juice, to sauce and move fish around in pan
  • Remove fish then add parsley, turmeric, flour, water, wine, and olive oil, stirring contents in pan
  • Cover pan for 2 minutes so that tomatoes can tenderize better. Place fish back into pan to heat in the sauce for a final minute.
  • Remove from stove top and pour over or around your plated snapper

We served it with Jamaican rice and peas.

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