Caribbean Recipe ✓ Jamaican Fried Snapper

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
• ½ white onion, sliced
• ⅓ teaspoon minced garlic
• ½ large carrot, peeled and cut into thin strips
• 1 sprig fresh thyme, leaves stripped
• 1 allspice berry, cracked
• ¼ habanero pepper, seeded and minced
• ¼ cup white vinegar
• 1 tablespoon water
• ¾ teaspoon salt
• 1 pinch brown sugar

Cooking 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.

Nutrition Facts

• calories770
• carbohydrateContent4.9 g
• cholesterolContent124.8 mg
• fatContent50.9 g
• fiberContent1 g
• proteinContent70.3 g
• saturatedFatContent6.9 g
• sodiumContent1035.7 mg
• sugarContent2.4 g