Fillet of Red Snapper with Shrimp
Scotch bonnet adds a touch of Caribbean heat to the broth used to poach the fish. This easy-to-prepare fish gathers flavors from the broth as it cooks. The accompanying vegetables are simply blanched. If you are serving this to a Jamaican, Chef Shirley recommends keeping the scotch bonnet and serving it on the side!
- Whole Red Snapper - 1 (approx. 1-1/2 to 2 pounds), filleted
- Lime Juice - 1 lime
- Fish stock - 2 cups (alt. chicken, or vegetable stock)
- Thyme - 1 sprig, fresh
- Scotch bonnet peppers (habanero) - 1
- Scallions - 2
- Tomato - 1, small
- Salt and freshly ground black pepper to taste
- Shrimp - 6 - 8, large
- Carrot - 1, cut in julienne
- Broccoli - 1 head , stem removed, divided into pieces
- Chayote - 1, cut in julienne
Wash the snapper with the lime juice. Cut the fish into large serving pieces. Place a skillet or pan large enough to hold the fish in a single layer over medium heat and bring the stock, thyme, pepper, scallions, and tomato to a simmer. Reduce the heat to medium-low until the liquid is barely simmering, and gently place the fish, skin-side up, in the liquid. Poach until cooked through and tender; about 15 minutes (time varies with the thickness of the fish). Ladle the hot liquid over the fish as it cooks. Test for doneness by pushing a toothpick into the thickest part of the fish; it should encounter a little resistance in the center. Very gently remove the fish with a slotted spatula and place it on a warmed serving platter; cover with foil. Increase the heat under the liquid to medium-high and boil until the volume is reduced by half. Remove the Scotch bonnet pepper. Season to taste. Remove the heads, legs, and shells from the shrimp, leaving the meat attached at the tail. Remove the back strip. Put the shrimp in the stock and cook until just pink and firm, about 1 minute. Remove the thyme and scotch bonnet.
To prepare the vegetables: Place the carrots and broccoli in boiling water and cook for 1 minute, stirring once. Add the chayote and cook 1 more minute. Remove from heat, drain, and plunge into cold water.
To serve: Place the fish on serving plates and pour some of the reduced stock and shrimp over it. Place a strip of scallion over the fish. Serve with the blanched vegetables.