1 4oz. Rainforest Seafoods salmon fillet
2 tablespoon Rainforest Seafoods lemon spice
1 clove minced garlic
1 small scotch bonnet, sliced
1 small onion, diced
1 small carrot, diced
2oz. chopped cabbage
1 sprig thyme
1 stalk scallion
4 pimento seeds
1 okra, sliced
1 tablespoon butter
1 packet coconut milk, dissolved in a cup of water
6 water crackers
1 sheet aluminum foil greased with butter
Place the salmon fillet in a bowl and season with the garlic and ½ the lemon seafood spice.
In a sauté pan on medium flame, place the coconut milk, pimento and allow it to reduce until it starts forming a crust
Add all the remaining ingredients and turn the flame up to high sauté for 1 minute
Remove from heat.
Lay the foil flat and place the snapper fillet skin down, pour the contents of the sauté pan over and close the foil to trap all the contents.
Place it on a pre-heated grill set at 350 degrees F and cook for 6-8 minutes.
Remove and serve with the crackers.