Potato Wrapped Jamaican Jerk Snapper with a Snap Pea & Jalapeno Pesto | Idaho Potato Commission

Name: Potato Wrapped Jamaican Jerk Snapper with a Snap Pea & Jalapeno Pesto | Idaho Potato Commission
Ingredients: 20 pounds Pacific Snapper fillets, cut into 8 ounce portions; 1 cup Jamaican Jerk Rub (recipe follows); 1 gallon water; 8 ounces salt; 1 quart fresh lemon juice; 40 large Idaho® potatoes, peeled (11-13 ounces); 2 pounds melted butter; Salt; pepper; 1/2 gallon Snap Pea Pesto (recipe follows); Jamaican Jerk Rub (Yield 1 cup):; 1 red onion, finely chopped; 1/4 cup chopped chives; 2 teaspoons fresh thyme; 2 teaspoons salt; 1 teaspoon allspice; 1/4 teaspoon ground nutmeg; 1/2 teaspoon ground cinnamon; 5 small habanero peppers (or jalapeno); 1/4 teaspoon ground white pepper; 5 pounds cleaned snap peas; 10 seeded jalapenos; 5 lemons (juice and zest); 1 pound spinach leaves; 1 quart olive oil

www.idahopotato.com

Lightly coat fish with jerk rub and refrigerate Mix together water, salt and lemon juice. Slice potatoes lengthwise as thinly as possible (1/8" or thinner). Place slices in water solution for...

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Ingredients

20 pounds Pacific Snapper fillets, cut into 8 ounce portions
1 cup Jamaican Jerk Rub (recipe follows)
1 gallon water
8 ounces salt
1 quart fresh lemon juice
40 large Idaho® potatoes, peeled (11-13 ounces)
2 pounds melted butter
Salt
pepper
1/2 gallon Snap Pea Pesto (recipe follows)
Jamaican Jerk Rub (Yield 1 cup):
1 red onion, finely chopped
1/4 cup chopped chives
2 teaspoons fresh thyme
2 teaspoons salt
1 teaspoon allspice
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
5 small habanero peppers (or jalapeno)
1/4 teaspoon ground white pepper
5 pounds cleaned snap peas
10 seeded jalapenos
5 lemons (juice and zest)
1 pound spinach leaves
1 quart olive oil

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Potato Wrapped Jamaican Jerk Snapper with a Snap Pea & Jalapeno Pesto | Idaho Potato Commission

Ingredients

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