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Caribbean-style Marinade for Red Snapper
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(Recipe ID: 702)
Preparation time: 20 minutes plus cooling; Cook time: 65 minutes
Source: Vito De Carolis
Great marinade flavor from the islands.
Ingredients
Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.
- 2 ounces Dried Tamarind
- 1/2 cup Boiling Water
- 4 pounds Ripe Mangos
-
2 cups Chardonnay Wine Vinegar
*
Ramo d'oro suggested
- 1 cup Sugar
- 1/2 cup Raisins
- 1/2 cup Ginger Root, chopped
- 1 teaspoon Garlic, chopped
- 1 teaspoon Fresh Hot Chilies, chopped
- 1/2 teaspoon Ground Allspice *
-
2 Tablespoons Aromatic Sea Salt with Lemon Peel
*
Sosalt suggested
Instructions
- Place the tamarind in a bowl and pour boiling water over it. Soak for an hour. Drain, pressing down hard with the back of a spoon before discarding the seeds and fibers.
- Peel each mango and cut flesh away from seed. Cut into one-inch cubes. Combine the mangos and wine vinegar and bring to a boil over high heat and cook for 10 minutes.
- Stir in the sugar, raisins, ginger root, garlic, chilies, allspice and salt. Reduce heat to low and simmer uncovered for 45 minutes. Cool. Puree the mixture in a blender.
- Marinate a fresh red snapper in this mixture for 12 hours, then broil it.
Note: The marinate can be stored in the refrigerator for 2 weeks.
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