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Taste of Grand Old House: Pepper Jelly Glazed Snapper

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Happy New Year, folks!

Lots of you may already have your holiday feast planned and prepped…but if not, consider this spectacular red snapper dish from this week’s Taste of Cayman featured restaurant, Grand Old House.

Red Snapper on The Deep Dish

Grand Old House opened its doors more than 100 years ago and after tasting some of the dishes Chef Andreas and his team create, I’m not surprised this restaurant has become an institution in the Cayman Islands.

Grand Old House on The Deep Dish

Pepper Jelly glazed Red snapper by Chef Andreas of Grand Old House
Serves 8

Red Snapper on The Deep Dish

You will need:

4 lb Red snapper fillet

4 oz pepper jelly

 

Seasoning for the red snapper
2 tbs chopped garlic
1 tbs fresh chopped ginger
1 tbs finely chopped lemongrass
1 seasoning pepper diced
Juice of 1 medium lemon
1 oz virgin olive oil
Salt and pepper

 

Coconut marinated vegetables
1 bread fruit
2 lb cassava
2 lb yellow yam
4 green bananas
1 lb sweet potato
3 cans of coconut milk
Salt and pepper
3 tbs cornstarch

 

Dumpling ingredients
1 lb all purpose flour
½ lb corn meal
Salt
Water

Red snapper direction 

  • Rinse red snapper under cold water and pat dry. In a shallow bowl, mix together olive oil, lemon juice, garlic, lemongrass, salt, white pepper, seasoning pepper and ginger.
  • Heat a frying pan over medium heat. Dip snapper fillets in mixture to coat both sides, and place in frying pan. Cook for 2 to 3 minutes on each side. Pour remaining mixture into frying pan. Reduce heat, and simmer for 2 to 3 minutes or until fish flakes easily with a fork.
  • Glace the melted pepper jelly with a kitchen brush on the top of the snapper’s skin.

Coconut marinated vegetables 

  • Add coconut milk and water to a large pot. Peel, wash and cut breadfruit, cassava, yam, sweet potatoes and bananas (2” to 3” chunks or slices) add them to the coconut milk and bring it to boil.
  • Let it cook for 25 to 35 minutes.
  • Mix the cornstarch with a little bit of water, add it to the pot to help thicken the gravy.
  • Salt and pepper

Dumpling cooking direction 

  • Put, flour, cornmeal and a pinch of salt in a large bowl.
  • Slowly add in water until the dough forms a soft but firm consistency.
  • Pinch off pieces and round it in your hand, then flatten and add to the pot
  • Cook the dumplings by medium heat for 1 hour

This year’s Taste of Cayman is January 26th at Camana Bay.

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9 Comments

  1. O!M!G! I don’t know which is more gorgeous – this stunning fish dish or the incredible setting in which it is being eaten. Wow!

  2. happy new year :D
    grand old house looks like a such a peaceful and relaxing place… thanks for sharing those pics and this awesome recipe too! i am inspired now…next time, i am adding coconut in my veggies ;)

  3. Happy New Year from another coast (San Diego)! Wishing I was enjoying your weather and this dish instead of the In-N-Out Burger we had tonight… loving the coconut vegies!!

  4. So when you say pepper jelly is that like bell pepper jelly? Jalapeno jelly? Etc? It looks divine!

  5. Wish we had gorgeous snapper like that here. With the pepper jelly glaze and marinade, I’m sure it was over the top good. Wishing you the happiest of New Years!
    -Gina-

  6. Wow, that is glorious! I might have to try a similar preparation with some Alaskan fish.

  7. That is one delicious red snapper dish! I love red snapper and would make my day if served with this great looking dish!
    Happy New Year and all the best for a wonderful year!

  8. Ooh, the snapper looks delicious!

  9. Coconut marinated vegetables? I really look forward in trying this recipe. Happy New Year!

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  1. The Deep Dish Cayman - Grand Old House's Cassava Cake - [...] It’s a twofer!  2013 Taste of Cayman participant Grand Old House has another spectacular recipe for you today on the ...
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