Spicy Snapper on Basmati

This one took some time to get right but I think I may finally have it.

I love snapper. As far as white fish goes it's one of the most flavorsome so I use it when ever I can but so far have not been able to perfect a snapper recipe of my own. Until now that is.

This is a great winter meal but can cross over to summer if you replace the rice with a green salad. It's filling and will keep away the hunger pains for most of the night and is a perfect meal to cook if you want to impress a dinner guest.

WHAT YOU'LL NEED

Snapper fillets (one for each person eating)

Basmati Rice

1/3 Red Capsicum (Bell Pepper) julienned

1/3 Green Capsicum (Bell Pepper) julienned

1/2 Carrot julienned

1/3 Onion thinly sliced

1 Tomato

6 Capers

1 Anchovy

2 Tblsp of Parsley

1 tsp Cumin

1 tsp Curry powder

1 tsp Turmeric

1/2 tsp Paprika

Salt to taste

Splash of Lime juice

WHAT YOU'LL DO WITH IT

Cook the rice as per the packet instructions

Cut up the carrot and capsicum then along with the capers and anchovy except put them into a saucepan with olive oil. Stir fry for a minute on medium high heat then add the spices, lime and chopped tomatoes. Keep stirring the vegetable until the tomatoes start to look like a sauce. If it dries out a little add some water. Finally add fresh parsley and mix in.

Pan fry or grill the snapper.

To serve lay down a bed of rice, then the snapper then the vegetables.