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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 1 |
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We cooked this traditional 'escovitch' dish of fried fish with my grandmother the night before church, so we could serve it after the service the next day at a large communal meal. Ingredients:
1 (1 1/2 pound) whole red snapper, cleaned and scaled |
salt and freshly ground black pepper to taste |
1 quart vegetable oil for frying |
1 teaspoon vegetable oil |
1/2 white onion, sliced |
1/8 teaspoon minced garlic |
1/2 large carrot, peeled and cut into thin strips |
1 sprig fresh thyme, leaves stripped |
1 allspice berry, cracked |
1/4 habanero pepper, seeded and minced |
1/4 cup white vinegar |
1 tablespoon water |
3/4 teaspoon salt |
1 pinch brown sugar |
Directions:
1. Pat the fish dry and cut 3 small slits on each side of the fish. Season both sides with salt and pepper.
2. Heat 1 quart oil in a large skillet over medium-high heat until smoking. Carefully place the fish in the pan and fry until browned and crisp, about 5 minutes per side. Remove fish and place on a paper towel-lined plate.
3. Heat 1 teaspoon oil in a large skillet over medium-high heat. Stir onion, garlic and carrot into the pan; cook and stir 1 to 2 minutes. Add thyme, allspice, habanero pepper, vinegar, water, salt, and sugar and continue cooking until onions have softened and liquid has reduced, about 5 minutes.
4. Serve fish topped with onion mixture spooned over the top.
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