Ingredients
- Red Snapper (2 pounds)
- Vegetable Oil (1/2 cup)
- Garlic (1 clove, peeled and crushed)
- Ginger (1/2 teaspoon)
- Thyme (2 sprigs)
- Bay Leaf (1)
- Red Pepper (1/2)
- Yellow Pepper (1/2)
- Onion (1, sliced)
- Carrots (1, chopped)
- Sugar (1 tablespoon)
- Allspice (1/2 teaspoon)
- Worcestershire Sauce (1 teaspoon)
- Scotch Bonnet (1)
- Lime (1)
- Malt Vinegar (3/4 cup)
- Pepper (pinch)
Instructions
Steps
- Prepare the fish: Rinse Red Snapper and rub it with the juice of Lime. Season with salt, pepper, and your preferred spice blend (like creole seasoning). Set aside or keep warm in the oven.
- Cook the fish: In a large skillet, heat Vegetable Oil over medium heat. Once hot, add the fish and cook for 5-7 minutes on each side until golden and cooked through. Remove the fish and set aside, draining the excess oil, leaving about 2-3 tablespoons in the pan.
- Make the sauce: Add Bay Leaf, Garlic, and Ginger to the skillet. Stir-fry for about a minute, ensuring the garlic does not burn.
- Add Onion, Red Pepper, Yellow Pepper, Thyme, Scotch Bonnet, Carrots, Sugar, and Allspice. Stir for 2-3 minutes.
- Pour in Malt Vinegar, mix well, and adjust seasoning with more salt and pepper to taste. Let it simmer for an additional 2 minutes.
- Serve: Discard the bay leaf and thyme sprigs. Pour the sauce over the fish and serve with bammy on the side. The sauce can be prepared in advance and stored for up to 2 days.