NUTRITION

SERVINGS

INGREDIENTS

6 oz Red snapper fillet

0.5 cup Cooked parboiled rice

1 tbsp Tomato paste

0.25 cup Red bell pepper

0.25 cup Red onion

0.5 tbsp Olive oil

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Scotch bonnet pepper

0.5 tsp Dried thyme

0.5 tsp Curry powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Vegetable broth

PREPARATION

• 1

  Blend the bell pepper, half the onion, ginger, garlic, and scotch bonnet into a smooth base.

• 2

  Rub the snapper fillet with half the blended base, dried thyme, curry powder, sea salt, and black pepper.

• 3

  Heat the olive oil in a small pot over medium heat and sauté the remaining onion until translucent.

• 4

  Stir in the tomato paste and the remaining blended base, cooking for 3 minutes before adding the vegetable broth and cooked rice.

• 5

  Cover the pot and simmer the rice on low heat for 10 minutes to allow the flavors to meld and the liquid to absorb.

• 6

  While the rice simmers, grill the marinated snapper on a hot grill or grill pan for 4 minutes per side until charred and flaky.

• 7

  Serve the grilled snapper immediately over the smoky jollof rice.