Roasted Jerk Snapper with Creamy Coconut  Sauce served with basmati rice and seasoned vegetables 



1 lb of snapper

2 tbsp of jerk seasoning

2 tbsp of minced  garlic

2 tbsp of fresh thyme

2 tbsp of oil

2 limes

1 can of coconut milk 

1/2 of red, yellow and green sweet pepper diced

1/2 an onion diced

4 cloves of minced garlic

1 tsp of ginger

1 tsp of allspice pimento

1 tsp of salt

1 tsp of Maggi bouillon powder

1 tsp of pimento flakes


Preparation of  Fish

Cut two slits on either side of the fish. Rub lime juice over the fish thoroughly then rinse. In a bowl mix the jerk seasoning, minced garlic and oil to form a marinade. Stuff fish with thyme. Marinate the fish for 30-60 mins. Preheat the oven at  400F. After marinating, place the fish on a roasting pan. and roast for 20 mins. 


Preparation of Sauce

Saute the onions, minced garlic, and sweet peppers on medium heat until soft. Add salt, pimento spice. Then add a can of coconut milk. Reduce heat and mix well. Add Maggi bouillon powder and let simmer for 5 mins until it thickens. Remove from heat and add the fish.