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Escoveitched Snapper

6 Pieces snappers; scaled, cleaned, and gutted, up to 8 (1 pound)
Fresh ground pepper
2 Limes; Juice of
1/2 c Flour
Oil for frying
4 md Onions
1 Bonnet peppers; julienned, up to 2
1 Red peppers; julienned, up to 2
1 c Water
1 c White vinegar
1 tb Sugar

Rinse the fish with water and lime juice, and pat dry. Then, score the fish on both sides with a sharp knife. Salt and pepper the fish inside and outside. Lightly dust the fish with flour. Heat 1/2 inch of oil in a skillet. Fry the fish in one layer in batches until golden and crisp. Do not crowd the skillet. When all the fish are done, set aside. Pour off some of the oil leaving just enough to saute the onions until softened. Then add the bonnet and red peppers, and saute 1 minute more. Turn the onion mixture out over the fish. In the same skillet heat water, vinegar, and sugar and bring to a boil, then pour over the fish and onions. Let cool and refrigerate.

Yield: 4 to 6 servings

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