Escoveitched snapper

Yield: 1 servings

Measure Ingredient
6 \N Pieces snappers; scaled, cleaned,
\N \N ; and gutted, up to 8
\N \N ; (1 pound)
\N \N Salt
\N \N Fresh ground pepper
2 \N Limes; Juice of
½ cup Flour
\N \N Oil for frying
4 mediums Onions
1 \N Bonnet peppers; julienned, up to 2
1 \N Red peppers; julienned, up to 2
1 cup Water
1 cup White vinegar
1 tablespoon 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 ½ 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

Converted by MC_Buster.

Per serving: 549 Calories (kcal); 2g Total Fat; (2% calories from fat); 14g Protein; 134g Carbohydrate; 0mg Cholesterol; 29mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 8 Vegetable; 1 Fruit; 0 Fat; 2 Other Carbohydrates

Recipe by: IN FOOD TODAY SHOW# ING289 Converted by MM_Buster v2.0n.

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