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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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From Caribbean Carnival , Good Food Magazine, February 1987. Prep time does not include 1-1/2 hours to marinate. Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. Pour hot vegetables over fish and let cool to room temperature, 1-1/2 hours. Remove bay leaves.
4. To serve, spoon some vegetables onto platter, place fish over vegetables, and top with remaining vegetables. Serve at room temperature.
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