(An aromatic flavorful marinade used in Caribbean dishes. Mostly meats, stews and fish. Enhances the flavor of your dish. Lasts up to 2 months in the fridge and 3-4 months in the freezer — 2 heaping tbsp per dish usually does the trick)
1 bunch fresh Parsley
1 bunch Scallion (green onion)
1 Green Pepper
A handful of fresh thyme ( 15-20 twigs)
3 ribs Celery
1 large Onion
1/3 cup fresh whole Garlic clove
1 small piece of Ginger (thumb size)
1 tbsp Salt
1 tbsp Vinegar
1 tbsp Olive Oil
3/4c - 1c Water
— Directions (can be made in advance and stored in the fridge)
Rinse then dry all herbs.
Rough chop all herbs so that it will blend easier .
Using a blender, add herbs and water. Blend for about 1 minute or to the consistency you desire.
Add green seasoning to a large bowl. Add Salt Vinegar and Olive Oil, stir well.
Add Green seasoning to a mason jar. Store in fridge for up to 2 months.
( 3 ) 3-4 lb. whole red snapper, cleaned, scaled, gutted, and fins trimmed.
3 bunch of Calaloo or any leafy green such as spinach, collard greens etc.
1 cup fresh Okra, chopped + 1/2 cup whole Okra
1 small onion, diced
1/2 cup shredded carrots
1/4 cup diced red pepper
1/4 cup diced green pepper
2 tbsp diced red onion
1 rib diced celery
5 garlic cloves, minced
1/3 cup frozen mixed vegetables
*Baby red potato + whole corn cut in fours (optional to place around the fish)
1 stick of Butter + extra butter to butter pan
1 tbsp Dash of Dacy Adobo Mojo
1 tbsp Dash of Dacy Garlicky Onion Herb
2 tsp Dash of Dacy Zesty Lemon Pepper
1 tsp Dash of Dacy Salt & Pepper Blend
** Additional measurements needed to lightly season vegetables mix - use your discretion**
Preheat oven to 375 °F. Butter a baking pan or sheet pan.
Make green seasoning and set aside.
Cut all herbs and veggies. In a large bowl, mix all herbs and vegetables and lightly season. Mix thoroughly.
Wash/clean fish then pat dry and set aside. Cut 2 or 3 slits diagonally on both sides of fish, cutting all the way to the bone on both sides.
Season snapper with Dash seasonings. Add 1 - 2 tbsp of green seasoning to each fish.
Rub exterior, interior and inside of cuts with green seasoning and dry seasonings
Stuff belly/head - interior of fish with vegetable mix.
Place fish in baking pan/sheet. Add 2-3 tbsp of butter on top of each piece of fish. If adding potatoes and corn, spread around fish. If adding okra, add in the last 10-15 ‘mins of baking.
Bake in oven covered for 20 minutes. Uncover fish and bake for an additional 25 minutes or until fish is opaque and flaky and vegetables are tender.
Enjoy the flavors!
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