Dinner

Whole Roasted Red Snapper in Charred Lime Leaf Oil with Roasted Breadfruit & Pigeon Pea Ragout

Name: Whole Roasted Red Snapper in Charred Lime Leaf Oil with Roasted Breadfruit & Pigeon Pea Ragout
Prep time: 40 min
Cook time: 70 min
Total time: 110 min
Yield: 2 servings
Ingredients: 1 whole red snapper (2½–3 pounds), gutted and cleaned; 12 fresh lime leaves (or kaffir lime leaves), divided; ½ cup neutral oil; 4 garlic cloves, thinly sliced; 2 bird's eye chiles, halved lengthwise; 2 tablespoons fresh thyme; 1 lemon, halved; Fleur de sel and white pepper; 1 medium breadfruit, peeled and cut into 1-inch cubes (about 2 cups); 1 can (14 ounces) coconut milk; 1 cup cooked pigeon peas (canned acceptable, drained and rinsed); ½ onion, diced; 2 tablespoons butter; 1 teaspoon ground allspice; ½ teaspoon turmeric; 1 Scotch bonnet chile, whole (for infusion, not eating); 2 tablespoons fresh cilantro, chopped; Zest and juice of 1 lime; Microgreens for garnish

A whole red snapper is roasted until the skin crisps and flesh stays silken, enveloped in an oil infused with charred lime leaves, bird's eye chiles, and garlic. Beside it, a silky ragout of roasted breadfruit cubes, pigeon peas, and coconut broth spiked with allspice creates a deeply Caribbean side that feels entirely elegant.

612calper serving 54gprotein 31gcarbs 26gfat 40min prep 70min cook 2serves

≈ Macros estimated from the ingredients · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this