"I LIKE to use our Jamaican products in a creative way and I think that our guests at Grand Lido Negril look for that Jamaican flavour and the use of our products," says Chef Sydney Wilson of Grand Lido Negril resort in Westmoreland.
"I think essentially I am like an artist, always designing something and I learned to experiment with food from my mother.
Today, I think I have made my mother proud and the Coconut Snapper with Breadfruit Gallet is just one of my special Jamaican delights, with a difference, of course, which I treated the guests with at my cooking class over the Epicurean Escape weekend (August 28 to 31)," said Sydney with a wink and smile.
Coconut Snapper with Breadfruit Gallet
6 ounces snapper fillets
1/4 pound breadfruit
1 tablespoon butter
1 medium onion
6 ounces red, yellow and
green sweet peppers
1 tin coconut milk
3 ounces callaloo, diced
1 ounce carrots, diced
1 ounce flour
2 egg whites
1 clove garlic, chopped
1 teaspoon thyme leaves
1 scotch bonnet, selected
and diced
METHOD
1. Season snapper fillets with salt and pepper. Crush the fish in the breadcrumbs.
2. Peel the breadfruit and shred. Place in a bowl and add a pinch of salt. Add egg whites then cook in hot pan. Put aside and keep warm.
3. In a medium hot pan, cook callaloo with a little butter. Add sweet peppers, thyme and onions. Set aside.
4. Saute onions, garlic, pepper and fresh thyme in a little butter. Add the coconut milk and reduce to a creamy consistency, to coat the back of spoon.
5. In a medium hot pan, add butter and lightly pan fry the fillets for about two minutes per side or until done as needed.
6. Place breadfruit on centre of the plate. Add snapper and place callaloo on top. Spoon sauce around the plate.
Serve immediately.
