Dinner

Whole Red Snapper en Papillote with Charred Okra & Callaloo Broth

Name: Whole Red Snapper en Papillote with Charred Okra & Callaloo Broth
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 whole red snapper (1.25 lb each), scaled and gutted; 1 bunch fresh callaloo (or spinach), roughly chopped; ½ cup coconut milk; ¼ cup seafood stock; 8 oz okra, sliced into rounds; 3 tbsp olive oil, divided; 2 cloves garlic, minced; 1 lime, zested and cut into thin wheels; 4 sprigs fresh thyme; ¼ scotch bonnet pepper, whole; ¼ cup shallots, thinly sliced; sea salt and cracked black pepper

Whole red snapper steamed in parchment with coconut broth, lime, and thyme, creating a pocket of aromatic steam that opens at table. Resting in silky callaloo (Caribbean spinach) cream with charred okra providing texture and earthy richness—pristine, elegant, utterly aromatic.

945cal 122gprotein 20gcarbs 41gfat 12min prep 28min cook 2serves

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