- Yield: 2 servings
- Prep Time: 10 minutes
- Cook Time: 20 minutes
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.
- 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)
Preheat the oven to 350° F.
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.
Peel a Caribbean Red papaya. Discard the seeds and chop half into small cubes. Reserve the remaining half for another dish.
Add the papaya cubes and wine to the garlic and onion in the saucepan. Toss to combine.
On a baking sheet, place a piece of aluminum foil large enough to easily wrap around the fish.
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.
Bake 20 minutes per pound. The snapper is done when you can easily pull the fin off the body.
Debone the fish before serving. Serve warm with the papaya mixture on top.