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Caribbean Creole Red Snapper
and Scallops



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Caribbean Creole Red Snapper
and Scallops

Tom Fitzmorris

”I adapted this dish from a recipe I got from the talented chef
Daniel Landry, whose whereabouts I've lost track of. It's the
kind of seafood dish I remember from a trip I made to Jamaica
in the late Seventies.”

Serves four

1/2 poblano pepper
1/2 red bell pepper
1/2 yellow bell pepper
1 white onion
1/2 tablespoon chopped fresh ginger
1 bay leaf
1 cup tomato juice
6 black peppercorns
1/4 teaspoon mace
1/4 teaspoon allspice
2 tablespoons Worcestershire sauce
2 tablespoons white vinegar
2 tablespoons olive oil
4 fillets red snapper, about 8 ounces each*
1 dozen large scallops
Creole seasoning

*Acceptable fish substitutes:
redfish, black drum, speckled trout,
flounder, grouper, sheepshead

1. Slice the peppers and the onion into narrow strips (julienne). Combine these in a saucepan with the ginger, bay leaf, tomato juice, pepper-
corns, mace, allspice, and Worcestershire. Cover the saucepan and
bring to a light simmer, until peppers are completely tender and
sweet - about 30 minutes.
2. Add vinegar and olive oil and simmer another three minutes. Remove
bay leaf and peppercorns from the sauce.
3. Wash the red snapper and scallops well and season to your taste with
Creole seasoning. Heat a charcoal grill or black iron skillet very hot,
and sear the fish and the scallops until fully cooked--one to three
minutes per side, depending on thickness. Turn only once.
4. Spoon some of the sauce on the plate, and place a fish fillet and three
scallops onto it.

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