Spicy Hurricane Snapper with Tellicherry Black Pepper Sauce

Alright, folks—get ready to set sail on a flavour adventure, ‘cause this spicy, saucy snapper is about to knock your socks off! 🌊🔥 We’re talking bold Caribbean heat, fragrant spices, and a dish that comes together faster than you can say, "Pass the hot sauce!"

The Heat Factor: Hurricane Mash & Tellicherry Black Pepper Sauce

Let’s get one thing straight—this ain’t your grandma’s fish recipe. We’re bringin’ the heat with Hurricane Mash, a flavour-packed blend of fresh chilies 🌶️, garlic, and spices that’ll make your taste buds stand at attention. Then, we finish things off with a drizzle of Tellicherry Black Pepper Sauce, giving this dish a rich, peppery kick that ties it all together beautifully.

What You’ll Need:

• 2 tablespoons extra-virgin olive oil
• 2 bell peppers, chopped (go for a mix of colours for extra flair!)
• 3 large garlic cloves, finely chopped 🧄
• 1 medium onion, chopped
• 1 tablespoon Hurricane Mash (bring the heat! 🌶️)
• 1 pound red snapper fillets, cut into 1-inch pieces
• Tellicherry Black Pepper Sauce, for drizzling

Let’s Get Cooking!

Step 1: Sauté Like a Pro

Grab a big ol’ skillet and heat up that olive oil over medium heat. Toss in the bell peppers, garlic, and onion and let ‘em sweat it out for about 10 minutes, stirring frequently. You want everything soft and fragrant—this is your flavour base, so don’t rush it!

Step 2: Bring the Heat

Stir in that Hurricane Mash—this is where things start to get interesting. The second it hits the pan, you’ll smell the magic happening. Give it a good mix so all those spices get cozy with the veggies.

Step 3: Fish in the Pan!

Time to add the red snapper! Gently toss the fish so it’s well-coated in all that spicy, garlicky goodness. Cover the skillet, reduce the heat to medium, and let it cook for 5 minutes.

Step 4: Perfectly Tender Fish

Give everything a little stir and keep cooking for another 5 minutes, just until the fish is firm but still tender. You don’t want it breaking apart on ya—just flakey perfection.

Step 5: The Grand Finale

Now for the best part—drizzle on that Tellicherry Black Pepper Sauce! This adds a deep, peppery richness that rounds out the dish beautifully. Serve immediately with boiled potatoes or steamed rice, plus a side of your favourite greens. 🌿

Why You’ll Love This Dish

• Fast & Easy – Ready in under 30 minutes!
• Spicy & Bold – Perfect balance of heat, savoury depth, and fresh fish flavour.
• Island Vibes 🌴 – Takes your taste buds straight to the Caribbean, no plane ticket required.

So what are ya waitin’ for? Fire up that stove, grab your hot sauce, and get ready for a dish that’s bold, spicy, and 100% unforgettable! 🔥🐟

Ingredients:
2 Tablespoons extra-virgin oil
2 bell peppers, chopped
3 Large garlic cloves, finely chopped
1 Medium-size onion, chopped
1 Tablespoon Hurricane Mash
1 Pound red snapper fillets, cut into 1-inch pieces
Tellicherry Black Pepper Sauce

Directions:
In a large skillet, heat the olive oil over medium heat with the green pepper, garlic, and onion and cook until soft, about 10 minutes, stirring frequently. Add the Hurricane Mash and stir. Add the fish, tossing so it is well covered with the vegetables. Cover, reduce the heat to medium, and cook 5 minutes. Stir again, and cook until the fish is firm but not breaking apart, about another 5 minutes. Drizzle with Tellicherry Black Pepper Sauce and serve immediately with boiled potatoes or rice and steamed vegetables.