Red Snapper from Cooking Class, May '01

[Kerri]

Sorry I don't have to complete name for this one. I just wanted to give a warning out to everyone that this is pretty hot. My husband wasn't able to eat it. I was a little concerned about the habenero peppers, but when I used them for the jerk pork tenderloin, it didn't end up this spicy. Next time, I would marinade in everything but the peppers, then make the caper sauce as written. Plus, my fingers burned all evening.

I just want to say that I am so glad the board is running again!

[chefbec]

Thanks for the warning. We love spicy, but I wouldn't want my fingers burning all night! I don't think I've ever used that type of pepper. Did they tell you to use gloves like with jalapeno?

Yes, I'm glad about the BB up again, too!

[Kerri]

I have seen warnings about the Habenero peppers before in cooking light, but in this recipe, they seemed to think they were no big deal. Maybe because the recipe calls for a scotch bonnet pepper or an habenero and I couldn't find the scotch pepper.