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From "Caribbean Carnival", Good Food Magazine, February 1987. Prep time does not include 1-1/2 hours to marinate.
- 2 cups water
- 4 small red bell peppers, cut into strips
- 4 small green bell peppers, cut into strips
- 6 carrots, pared, thinly sliced
- 2 medium onions, thinly sliced
- 1 cup distilled white vinegar
- 1⁄4 cup olive oil
- 1⁄4 cup chopped fresh ginger
- 2 bay leaves
- 1 tablespoon salt, plus additional to taste
- 1⁄2 teaspoon crushed red pepper flakes
- 1⁄4 cup vegetable oil
- 8 (6 ounce) red snapper fillets, skinless
- 3 tablespoons fresh lime juice
- fresh ground pepper
- Heat the water, bell peppers, carrots, onions, vinegar, olive oil, ginger, bay leaves, 1 T. salt, and the red pepper flakes in large saucepan over high heat to boiloing. Reduce heat to medium-low and simmer covered until vegetables are crisp-tender, 7-10 minutes.
- Meanwhile, heat vegetable oil in large skillet over medium-high heat until very hot. Brush fish with lime juice; season with salt and pepper. Brown fillets in batches in oil, about 1 minute each side. Transfer to large heatproof dish.
- Pour hot vegetables over fish and let cool to room temperature, 1-1/2 hours. Remove bay leaves.
- To serve, spoon some vegetables onto platter, place fish over vegetables, and top with remaining vegetables. Serve at room temperature.
I love red snapper, so this was a good choice. I like the mix of ingredients, and thought that it brought out the best in the fish. Definetely going to try this again.