Jamaican Fried Snapper5 Reviews
- Prep: 10 min
- Cook: 15 min
- Ready In: 25 min
“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.” - by Chef Robert
Original recipe yields 1 whole fish
- Pat the fish dry and cut 3 small slits on each side of the fish. Season both sides with salt and pepper.
- 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.
- 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.
- Serve fish topped with onion mixture spooned over the top.
Amount Per Serving (2 total)
- 770 cal
- 50.9 g
- 4.9 g
Based on a 2,000 calorie diet
Reviews (5)Rate This Recipe
"This is a good and tasty fish. In my opinion, the sauce was a bit vinegary, so next time I`ll use less vinegar. Habanero pepper is unavailable here, so I used jalapeno pepper. I sauted the vegetables ..." See morea little more than the recipe says. Very good, easy to make and unexpensive dish, will make often, thanks."
"This is a great recipe. Used less vinegar as suggested by other reviewer. Sugar provide a sweetness to carrots. Used too much habenero but it was great anyway. Will make often...." See more"
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