Paprika Red Snapper with Red and Yellow Pepper Relish

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I am getting a new appreciation for fish, maybe its because I am learning different ways of preparing it. I honestly really can not stand the fish sold by the street vendors; you know the kind that has been deep fried in oil that is weeks old, the one that makes the whole area wreak of some mutated species of fish. I actually prefer to buy my fish raw. Even on instances when I do buy from the Mamas on the streets I still get it raw then I go cook it my self. I’ll teach you how to cook that soon. For today let us cook some fillet.

 

So I went to the fish monger, I go to Aloha in Westlands, quite late in the afternoon and I couldn’t find any tilapia. For some reason that is the go to fish for most Kenyans, maybe it’s because it’s available in abundance. I got some red snapper. It’s quite tasty as well, just a little different in texture and taste from tilapia but it’s worth a try. I got this recipe in the February 2013 edition of BBC GoodFood (yes I’m that forward informed) and it was originally adapted from a book by Tom Aikens EasyThe original recipe asks for about 450ml of olive oil!!!! I felt this was way TOO much oil so I slashed it down 225 ml. I also used Spanish paprika instead of smoked paprika.

 

The recipe also calls for white wine vinegar; I did not have any so I substituted it for apple cider vinegar. I felt that the taste was a bit sour, but still tasty, and in future I would probably try plain water or fish stalk. HAPPY COOKING!!

 

Paprika Red Snapper with Red and Yellow Pepper Relish

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 4

Ingredients

    For the Relish
  1. 150 ml olive oil
  2. 2 red onions, sliced
  3. 3 tablespoons minced garlic
  4. 1 tablespoon dried thyme
  5. 30 grams sugar
  6. 2 tablespoons course sea salt
  7. 4 red peppers, deseeded and cut into thin strips
  8. 4 yellow peppers, deseeded and cut into thin strips (if you like you could also add in some green peppers)
  9. 150 grams button mushrooms, slices
  10. 2 pinches paprika
  11. 1 red chilli, chopped
  12. 300 ml, white wine vinegar (if you do not like the sourness of vinegar try using either fish stalk or water)
  13. bunch of dhania (coriander) chopped
  14. For the Red snapper
  15. 4 x 140 grams red snapper fillets (you could use any white fish fillet)
  16. 75 ml olive oil
  17. 4 large pinches of paprika
  18. 4 teaspoons minced garlic
  19. juice of 2 lemon

Instructions

Mix the juice of 1 lemon, the 4 teaspoons of garlic and some salt to taste. Smear this paste on the fillets and set aside.

Pour the 100 ml of oil in a pan over medium heat; add the onion, thyme, sugar, garlic and a pinch sea salt. Cook for 5-8 minutes. Do not let the onions color. Add in the peppers and mushrooms, remaining salt, paprika and chillies.

Cover with a lid and let the mixture sweat over a medium high heat for about 10 minutes. Stir often so that the peppers do not burn.

Once the peppers look sweated add the vinegar (or water or stalk) and bring to a boil over high heat until it has all evaporated. Set aside.

Whisk 25 ml of the olive oil with the paprika and brush the fillet with it. Add the remaining oil to a non stick frying pan and once hot add the fillets. Cook for about 4-5 mins then flip and cook for 2 mins. Squeeze the remaining lemon juice on top and serve over the relish.

https://www.themothershipvillage.com/paprika-red-snapper-with-red-and-yellow-pepper-relish/

 

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