- Serves: 4
- Cook Time: 20 minutes
- Prep Time: 10 minutes
- Effort: easy
For the black-eyed peas
- 4 tbsp vegetable oil
- 1 onion, diced
- 1/2 each green, red, yellow pepper, diced
- 1 clove garlic, chopped
- 1 courgette, diced
- 1 tsp cajun seasoning, (eg Momma's)
- ½ tsp dried red chilli flakes
- 400 g tomatoes, de-seeded & chopped
- 400 g can of sweetcorn, drained
- 400 g can of black-eyed beans, drained
- 25 g fresh coriander, (stalks & leaves), chopped
- 50 g parmesan, grated
For the snapper
- 4 red snapper, 2-3 cm thick, filleted
- 1 tbsp jerk seasoning, (eg Momma's, see below), plus 8 tsp for stuffing
For the cornmeal coating
- 75 g cornmeal
- 35 g plain flour
- pinch cajun seasoning, (eg Momma's, see below)
- 100 ml vegetable oil
For the fried plantain
- 2 ripe plantains
- knob of butter
Tips and Suggestions
Charita Jones makes her own 'Momma's Cajun seasoning' and 'Momma's jerk seasoning'. Try the recipe.
1. For the snapper: rub a tablespoon of jerk seasoning into the fish fillets. Make an incision into each fillet and stuff with 2 teaspoons of jerk seasoning.
2. Combine the cornmeal, flour and Cajun seasoning in a bowl. Take each fillet and coat it in the dried mixture. Heat the oil into a frying pan and cook each fillet on each side over a moderate heat for 3 - 5 minutes.
3. For the black-eyed peas: heat the oil in a casserole. Add the onions, peppers, garlic and courgette and fry over a medium heat for 5 minutes until softened. Stir in the Cajun seasoning and chilli flakes. Cook for 1 minute before stirring in the tomatoes.
4. Fold in the sweetcorn, black-eyed peas and coriander. Cook for 5 minutes or until the sauce has reduced by half. Season with salt and pepper and stir through the parmesan.
5. For the fried plantain: peel the plantains and slice them thinly. Heat the butter in a frying pan, add the plantain slices and fry gently until golden brown on both sides.
6. Serve the snapper accompanied by the black-eyed peas and fried plantain.
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