Kittitian Fusion

Kittitian Fusion is a delightful blend of Caribbean flavors from the island of St. Kitts, alongside international influences that offer a unique taste experience. Reflecting the diverse cultural heritage of the island, this dish combines local ingredients with techniques inspired by French and African cuisines. Traditionally, meals in St. Kitts include an abundance of fresh seafood, vibrant spices, and rich sauces. In this fusion dish, we embrace these elements, crafting a meal that's both savory and memorable.

Ingredients

• Fresh Snapper - 2 fillets
• Coconut Milk - 1 cup
• Plantains - 2 ripe
• Scotch Bonnet Pepper - 1, seeded and finely chopped
• Garlic - 3 cloves, minced
• Thyme - 1 tsp
• Onion - 1, sliced
• Bell Peppers - 1 each (red, yellow, green), sliced
• Ground Cumin - 1 tsp
• Sea Salt - to taste
• Black Pepper - to taste
• Lime - 2, juiced
• Coriander - fresh, chopped, for garnish

Preparation

Marinating the Snapper

Start by marinating the fresh snapper fillets. In a shallow dish, combine the juice of one lime, sea salt, black pepper, and half of the minced garlic. Place the snapper fillets in the dish, ensuring they are fully coated in the marinade. Cover and refrigerate for at least 30 minutes to allow the flavors to penetrate the fish.

Preparing the Plantains

Peel the plantains and slice them diagonally into 1/2-inch thick pieces. In a medium skillet, heat a tablespoon of oil and fry the plantain slices until golden brown on both sides. Remove from the skillet and set aside on a paper towel-lined plate to drain excess oil.

Cooking Process

Cooking the Snapper

Remove the snapper from the refrigerator. In a large pan, heat a tablespoon of oil over medium-high heat. Once hot, add the snapper fillets and sear for 3-4 minutes on each side until they are cooked through and flaky. Be careful not to overcook. Remove the fish from the pan and place it on a serving platter.

Making the Coconut Sauce

In the same pan, add a little more oil if necessary, and sauté the sliced onion until translucent. Add the scotch bonnet pepper, remaining minced garlic, and thyme. Stir for about 1 minute to release the aromas. Add the sliced bell peppers and sprinkle the ground cumin over the vegetables. Cook for about 5 minutes until the peppers are softened.

Pour in the coconut milk and bring the mixture to a gentle simmer. Season with salt and pepper to taste. Let the sauce simmer for an additional 5 minutes, allowing it to thicken slightly.

Assembly and Serving

To serve, place the seared snapper on individual plates. Spoon the coconut sauce over the fish and garnish with fresh coriander. Serve with the fried plantains on the side for a truly Caribbean feast.

How to Enjoy the Meal

This Kittitian Fusion dish is best enjoyed with friends or family, offering a taste of St. Kitts' rich culinary heritage. Pair with a side of steamed rice or a fresh garden salad for a well-rounded meal. Engage the tropical ambiance by playing Caribbean music in the background and consider pairing your meal with a refreshing passion fruit or mango juice. Don't forget to savor the complex flavors of the dish, embracing the balance of heat, spice, and the creamy richness of the coconut sauce.