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Allspice, black pepper and habanero give a wonderful Island-y flavor to lightly fried fish. Hot but not too spicy -- the kind of meal that demands a blender of tropical drinks! Snapper works well. I keep meaning to try tilapia. Prep time is the overnight marinating time.
- 2 -3 lemons or 2 -3 limes
- 3 lbs red snapper or 3 lbs kingfish, cut into 1/2-inch thick fillets
- 4 teaspoons black pepper
- 4 teaspoons salt
- 1⁄2 habanero pepper, cut into strips (scotch bonnet pepper)
- 2 cups malt vinegar
- 1⁄2 cup oil (for frying)
- 2 large onions, sliced
- 1 teaspoon whole allspice
- 1⁄2 teaspoon black peppercorns
- Squeeze the lemons into a bowl of water and use the water to rinse the fish. Pat it dry thoroughly.
- Combine salt and pepper on waxed paper or a plate. When fish is completely dry, pat a little of the salt mixture into each side of the fish. Heat the oil and fry the fish until nicely crisp. Arrange fish in a deep dish such as a Pyrex baking dish.
- Combine vinegar, onions, peppers, and allspice in a saucepan. Bring to a boil and simmer until onions are tender. Let cool completely. Pour over fish. Refrigerate overnight. Serve cold or at room temperature.