• 6oz Snapper fillet
• ½oz. Lemongrass
• ¼oz. Chopped fresh thyme
• ½oz. Chopped pimento peppers
• ¼oz. Chadon Beni
• ½oz. Minced garlic
• 2oz. Shredded vegetables (carrots, red and yellow cabbage)
• 1 oz. Slice Spanish onions
• 2 Lime wedges
• ½ tablespoon Celery salt
• 1½oz. White wine
• 3oz. Butter
• 1 tablespoon Cajun seasoning
• ½oz. Vegetable oil.

DIRECTIONS

1. Season snapper in oil with cajun seasoning and minced garlic.
2. In a heated pan sear on one side.
3. Cut foil and place carrots, cabbage, pimentos, thyme, onions, lemongrass and chadon beni.
4. Lay snapper on top of vegetables, then place lime and butter.
5. Fold foil and place in the oven.
6. Bake for 12 minutes.

For these recipes, each ingredient included will be the minimum pack size available. Each recipe ordered for delivery may be modified to eliminate any of the ingredients which you may already have at home. Trinitrolley will contact you to confirm.