NUTRITION

SERVINGS

INGREDIENTS

8 oz Red snapper fillet

0.25 cup Jasmine rice

2 tbsp Tomato paste

1 tsp Avocado oil

0.5 cup Green cabbage

0.5 cup Eggplant

1 medium Carrot

1 tbsp Fresh parsley

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.13 tsp Scotch bonnet pepper

1.5 cup Water

PREPARATION

• 1

  Mince the garlic and parsley, then mix with half the sea salt and black pepper to create a stuffing paste.

• 2

  Make small slits in the red snapper fillet and stuff them with the prepared herb paste.

• 3

  Heat avocado oil in a heavy pot over medium heat and sear the fish for 2 minutes per side until golden, then remove and set aside.

• 4

  Stir the tomato paste into the remaining oil in the pot for 2 minutes until it darkens slightly.

• 5

  Pour in the water and bring to a boil, then add the carrots, cabbage, eggplant, scotch bonnet, and the remaining salt and pepper.

• 6

  Simmer the vegetables for 15 minutes until tender, then remove them with a slotted spoon and set aside.

• 7

  Add the jasmine rice to the boiling red broth, cover tightly, and simmer on low heat for 15-18 minutes until the liquid is fully absorbed.

• 8

  Fluff the rice and serve on a platter topped with the seared snapper and the simmered vegetables.