- Yield: 2 servings
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Snap Papaya
Living on a tropical coast means that at any time of the year, a neighbor will share their catch with you, so this is my last-minute, fish-for-dinner recipe. It's fast, easy and delish. Don't live by the coast? Look for fresh fish in any supermarket. I would find fresh snapper a hard one to pass by. More folks to feed? This recipe easily multiplies to meet your needs.
Ingredients
- 2 tbs olive oil
- 1 tbs garlic, minced
- 1/4 cup red onion, chopped
- 1 habanero pepper, seeded and chopped (wear gloves)
- 2 limes
- 1/2 Caribbean Red® papaya
- 1/2 cup dry white wine
- 1 lb fresh snapper, whole and descaled (your grocery store will do this)
Instructions
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Preheat the oven to 350° F.
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In a medium saucepan over medium-high heat, heat the oil for 2 minutes. Add the garlic, onion and pepper and the juice of one lime. Cook for 3 minutes or until the onion has softened. Remove from heat.
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Peel a Caribbean Red papaya. Discard the seeds and chop half into small cubes. Reserve the remaining half for another dish.
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Add the papaya cubes and wine to the garlic and onion in the saucepan. Toss to combine.
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On a baking sheet, place a piece of aluminum foil large enough to easily wrap around the fish.
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Put the fish in the middle of the foil. Scoop the papaya garlic mixture over the fish. Slice the remaining lime and place the pieces over the top.
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Bake 20 minutes per pound. The snapper is done when you can easily pull the fin off the body.
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Debone the fish before serving. Serve warm with the papaya mixture on top.
