Caribbean Red Snapper with Guava-Rum Glaze over Creamy Pumpkin Thyme Rice
An original Caribbean-inspired recipe featuring seared red snapper finished with a glossy guava, rum, and lime glaze, served over creamy pumpkin-thyme rice with a touch of coconut milk. The result is an aromatic, balanced, and colorful main course perfect for a special meal.
Ingredients
- 680 g red snapper fillets (skinless, en 4 porciones)
- 8 g salt (divided)
- 2 g black pepper (freshly ground)
- 2 g garlic powder
- 2 g sweet paprika
- 30 ml vegetable oil (divided)
- 60 g shallot, minced
- 160 g guava puree
- 60 ml dark rum
- 30 ml lime juice (freshly squeezed)
- 2 g lime zest
- 21 g honey
- 4 g fresh thyme (hojitas, divided)
- 200 g long-grain rice (enjuagado)
- 240 g pumpkin, small diced
- 180 ml coconut milk
- 360 ml water or light stock
- 30 g scallions, sliced
- 14 g butter
- 40 g ripe plantain chips (lightly crushed for servir)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Season the red snapper fillets with 3/4 tsp salt, black pepper, garlic powder, and sweet paprika. Let them rest for 10 minutes while you prepare the remaining ingredients.
- 2
2. In a medium saucepan, heat 1 tbsp vegetable oil over medium heat. Add half of the minced shallot and cook for 2 minutes until softened. Stir in the long-grain rice and cook for 1 minute to lightly toast it.
- 3
3. Add the diced pumpkin, coconut milk, water or light stock, 3/4 tsp salt, and 1 tsp fresh thyme. Bring to a gentle boil, then reduce the heat, cover, and cook for 18 to 20 minutes until the rice is tender and the pumpkin is very soft.
- 4
4. Remove the saucepan from the heat and stir in the butter and half of the sliced scallions. Mix gently to create a creamy texture. Keep covered while you cook the fish.
- 5
5. In a large skillet, heat the remaining 1 tbsp vegetable oil over medium-high heat. Sear the red snapper fillets for 2 to 3 minutes per side, depending on thickness, until nearly cooked through. If using a thermometer, the center should reach 145°F / 63°C by the end of cooking. Transfer temporarily to a plate.
- 6
6. In the same skillet, reduce to medium heat and add the remaining minced shallot. Cook for 1 minute. Add the guava puree, dark rum, lime juice, lime zest, honey, remaining fresh thyme, and the remaining 3/4 tsp salt. Cook for 3 to 4 minutes, stirring, until glossy and slightly thickened.
- 7
7. Return the red snapper fillets to the skillet and spoon the guava-rum glaze over them for 1 to 2 minutes more, until well coated and fully cooked. If the glaze reduces too much, add 1 to 2 tbsp water to loosen it.
- 8
8. Spoon the creamy pumpkin rice onto each plate. Place a glazed red snapper fillet on top. Finish with the remaining sliced scallions and the lightly crushed ripe plantain chips for a crisp contrast.
- 9
9. If you want to hold the fillets warm before serving, place them in a preheated oven at 200°F / 95°C for up to 5 minutes, without overcooking.
Chef tips
For a deeper glaze, let the sauce reduce for an extra minute before returning the fish to the skillet. Mashing part of the pumpkin into the rice helps create the creamy texture without needing extra fat.
Substitutions
You can substitute the red snapper with grouper or sea bream. Guava puree can be replaced with thick mango pulp for a different profile. If you prefer not to use rum, replace it with the same amount of orange juice and cook for an additional minute.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
As an Amazon Associate, I earn from qualifying purchases.
Ratings & reviews
Sign in to rate this recipe
Sign inRelated recipes
Caribbean Turkey and Pumpkin Stew with Toasted Coconut, Okra, and Lime Rice
65 min
Caribbean Chicken Thighs in Toasted Coconut Tamarind Sauce with Red Bean Rice and Crispy Plantain
70 min
Caribbean Pineapple-Coconut Lime Glazed Chicken
55 min
Caribbean Baked Fish with Coconut Herb Crust over Mashed Sweet Plantain and Lime-Pickled Cucumber
55 min
Caribbean Chicken Thighs with Cane-Citrus Marinade, Creamy Pigeon Pea Rice, and Roasted Sweet Plantain
80 min
Caribbean Baked Snapper with Cocoa and Sweet Pepper Crust over Cassava Couscous and Pineapple Mint Salad
55 min