FOUR Magazine features 13˚/59˚ Chef Andy Turner’s recipe for steamed red snapper

Steamed red snapper, pickled mustard greens and lime butter

Try this clean and modern Caribbean recipe for steamed red snapper and pickled mustard greens from executive head chef Andy Turner of new fine dining venue, 13˚/59˚ in Port Ferdinand, Barbados…Delicious!

steamed red snapper

“This is a simple, clean dish which is always popular with our guests. Our inspiration was the traditional Caribbean rice and peas and we wanted to showcase the greens and herbs that are grown on the island. Snapper is great here in the summer months and pairs well with the rice and herbs. We make our own preserved local limes and the butter sauce brings a little luxury and richness to the dish. I have included our own flower vinegar in the recipe  – but tarragon vinegar would be a good substitute.”

CLICK FOR RECIPE (FOUR Magazine website)

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