Recipe of the week: Steamed red snapper, pickled mustard greens, lime butter

This is a simple, clean dish. It is inspired by the traditional Caribbean rice and peas and also showcases the greens and herbs that are grown on the island. Snapper pairs well with the rice and herbs. Preserved limes and the butter sauce brings a little luxury and richness to the dish.



4 x 175g portions red snapper fillet (seabass is a good alternative)

Steamed rice

120g short grained rice
50ml sweet ginger vinegar
30ml lime juice

Preserved lime butter

50g sliced shallots
50ml white wine vinegar
100ml white wine
50ml cream
100g butter, cold, diced
100g Preserved lime (or lemon) pureed in a blender and passed through a fine sieve

Marinated shallots

50g finely diced shallots
75ml flamboyant flower vinegar

Pickled mustard greens

200g mustard greens, picked, blanched and chopped
50g salted capers

To finish

100ml virgin coconut oil
Handful Dill flowers
25g Baby kale
Handful dill fronds


Macerate shallots in flamboyant flower vinegar overnight. (Tarragon vinegar is a good substitute)

Steamed rice

Wash rice until the water runs clear. Drain and place in a pan, just covering with water. Cover pan and cook on a low heat until water has been absorbed and rice is cooked. Spread on a tray and sprinkle evenly with the ginger vinegar and lime juice. Leave to cool.

Lime butter

Put the shallot, wine and vinegar in a small pan, and reduce by ¾. Add cream and reduce by ½. Over a low heat, whisk in the butter a little at a time. Add lime puree to taste.

Pickled greens

Devein and blanch the mustard greens in plenty boiling salted water. Refresh in ice water. Drain the mustard greens, squeezing out as much water as possible. Chop finely. Mix greens with capers and macerated shallots. Allow flavours to combine for 20 minutes before use.

To finish

Steam the snapper fillets for 6-8 minutes, depending on thickness. Meanwhile, heat a frying pan until and add the coconut oil, rice and mustard green mix. Stir over a high heat until piping hot. Season to taste (we use a smoked chilli salt)

Divide rice between four plates. Spoon over a tablespoon of lime butter and set the fish on top. Finish with dill flowers, fronds and baby kale leaves.

Thank you to Andy Turner, Head Chef at 13°/59° at Port Ferdinand, Barbados for the recipe.

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