Red Snapper with Scotch Bonnet Sauce and Fried Breadfruit

CaribbeanDinner

Recipe Story

origins & traditions

This traditional Caribbean recipe showcases the bold flavors of island cooking with perfectly seasoned red snapper complemented by a vibrant scotch bonnet pepper sauce. The fish is marinated in a mixture of fresh herbs, garlic, and citrus before being baked to flaky perfection. The accompanying fried breadfruit adds a unique starchy element with its crispy exterior and creamy interior, while the spicy-sweet sauce brings everything together with layers of heat and flavor. This dish represents the heart of Caribbean home cooking, where fresh seafood meets indigenous ingredients like breadfruit, creating a meal that is both comforting and exciting. The scotch bonnet peppers provide authentic Caribbean heat, while fresh thyme, scallions, and allspice create an aromatic base that permeates the tender fish. Perfect for family gatherings or special occasions, this recipe delivers restaurant-quality results with simple techniques and readily available ingredients. The combination of textures and flavors creates a memorable dining experience that transports you straight to the tropical islands.

Instructions

step by step

0/10 done

Clean and scale the red snapper, making three diagonal cuts on each side. Pat dry with paper towels and set aside.
In a mortar and pestle, combine garlic, thyme, scallions, black pepper, and salt to create a paste. Add lime juice and olive oil to create the marinade.
Rub the marinade all over the fish, inside the cavity and into the cuts. Let marinate for 15 minutes at room temperature.
Preheat oven to 375°F (190°C). Place the marinated fish in a baking dish.
Arrange sliced tomatoes, bell peppers, and onions around and on top of the fish. Add bay leaves.
Cover the baking dish with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until fish is cooked through and flakes easily.
While the fish bakes, prepare the scotch bonnet sauce: finely dice scotch bonnet peppers (remove seeds for less heat), combine with minced garlic, lime juice, vinegar, honey, and a pinch of salt. Set aside.
For the fried breadfruit: peel and slice breadfruit into 1/2-inch rounds. Heat vegetable oil in a large skillet over medium-high heat.
Fry breadfruit slices in batches until golden brown on both sides, about 4-5 minutes per side. Drain on paper towels and season with salt immediately.
Remove fish from oven and let rest for 5 minutes. Serve whole or portioned, with scotch bonnet sauce on the side and fried breadfruit arranged around the platter. Garnish with fresh cilantro and lime wedges.

Red Snapper with Scotch Bonnet Sauce and Fried Breadfruit

4.1 (43)

A vibrant island feast featuring whole red snapper baked with aromatic herbs and fiery scotch bonnet peppers, served alongside golden fried breadfruit slices and a zesty citrus sauce that brings authentic Caribbean flavors to life.

medium

4 servings

Ingredients

0 of 15 checked

Main Ingredients

6 cloves Garlic, minced
2 teaspoons Thyme, fresh leaves
3 pieces Lime, juiced
2 pieces Bell Peppers, sliced
1 pieces Onions, sliced
2 pieces Tomatoes, sliced
3 tablespoons Olive Oil

Seasonings

1 teaspoons Black Pepper, freshly ground
2 teaspoons Salt
2 pieces Bay Leaves

Scotch Bonnet Sauce

1 1/2 teaspoons Cayenne
1 tablespoons Honey
2 tablespoons Vinegar White

For Frying

6 tablespoons Vegetable Oil

Garnish

3 tablespoons Cilantro, chopped (optional)

Chef Tips

expert advice

•The fish can be prepared with other whole firm white fish such as grouper or sea bass.

•For extra flavor, stuff the fish cavity with additional herbs and citrus slices before baking.

•The scotch bonnet sauce can be made up to 3 days in advance and stored in the refrigerator - the flavors will intensify over time.

•When handling scotch bonnet peppers, wear gloves and avoid touching your face.

•If the fish is particularly large, you may need to increase cooking time by 5-10 minutes.

•Always check for doneness by ensuring the flesh is opaque and flakes easily at the thickest part.

•The breadfruit can be kept warm in a low oven while you finish preparing the other components.

Variations & Substitutions

make it your own

•For a milder version, substitute half the scotch bonnet peppers with milder red bell peppers in the sauce.

•If breadfruit is unavailable, you can substitute with green plantains or taro root prepared the same way.

Serving & Pairings

what goes well

•For a complete Caribbean meal, serve with steamed callaloo or sautéed okra.

Storage & Reheating

keeping it fresh

Storage

Store leftover fish and breadfruit separately in airtight containers in the refrigerator for up to 2 days. The scotch bonnet sauce can be refrigerated in a sealed jar for up to 1 week. Do not freeze cooked fish as it will become watery and lose texture. Fried breadfruit is best consumed fresh but can be refrigerated for 1 day.

Reheating

Reheat fish in a 325°F oven covered with foil for 10-12 minutes until warmed through. Breadfruit can be reheated in a 375°F oven for 5-7 minutes to restore crispness, or re-fry briefly in hot oil. Avoid microwaving as it will make both the fish and breadfruit soggy. Bring scotch bonnet sauce to room temperature before serving.