To help us get inspired to try new cuisines from around the
world, Roger Mooking, host of Everyday Exotic, shares his delicious
adventures and notes from across the globe. We'll be rolling them
out every Wednesday, so be sure to check back to find out where
Roger's food adventures takes him to next.
This redsnapper was the size
of my whole arm, from shoulder to fingertips and the meat was sweet
The fish you see above has been deboned and gutted from the back.
The belly is still intact, but it's ready for stuffing. In
Trinidad, most fish dishes are
marinated overnight in a green chutney-like marinade with
pimento (a special Trinidadian pepper), green
onions, garlic and onion. After it's marinated, the fish can be
stuffed and fried, roasted, or grilled. This fish actually ended up
being cut up for the collar and the filet.
I prepared this snapper by grilling the collar and making a sweet
soy-garlic glaze. The filet ended up tossed in flour and fried. We
even took the fins and dredged them in cornstarch and fried them to
create a crispy treat similar to potato chips-minus the potato.
Some experiments can go very right, everyone loved it.
Be sure to check out more from Roger Mooking here.
Posted: Wed, Aug 03 2011
by Guest Blogger