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| Red Snapper & Coconut Loaf
8 ounces of red snapper fillets, skinned
2 tomatoes, seeded and finely chopped
2 green bell peppers, finely chopped
1 onion, finely chopped
1 fresh red chile, finely chopped
2 3/4 cups of bread crumbs
2 1/2 cups of coconut liquid
salt and pepper
Hot Pepper sauce
1/2 cup of tomato catsup
1 teaspoon of West Indian hot pepper sauce
1/4 teaspoon of hot mustard
To garnish
twists of fresh lemon
sprigs of fresh chervil
Finely chop the fish and mix with the tomatoes, bell peppers, onion and fresh chile.
Stir in the bread crumbs, coconut liquid, and seasoning. If using fresh coconut, use a hammer and the tip of a sturdy knife to poke out the "eyes" in the top and pour out the liquid.
Grease a 1 pound 2 ounce loaf pan and line the bottom. Add the fish mixture.
Bake in a preheated 400ºF. oven for 1 - 1 1/4 hours, until set.
To make the hot pepper sauce, combine the tomato catsup, West Indian hot pepper sauce, and mustard, until smooth and creamy.
To serve, cut the loaf into slices, arrange on a serving platter, garnish with lemon twists and chervil, and serve hot or cold with the sauce. Serves 4- 6
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Cookbooks - Fish
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