Recipe Details
Ingredients
-
1(1 1/2 pound)whole red snapper, cleaned and scaled
-
salt and freshly ground black pepper to taste
-
1quartvegetable oil for frying
-
1teaspoonvegetable oil
-
½white onion, sliced
-
½large carrot, peeled and cut into thin strips
-
⅛teaspoonminced garlic
-
¼cupwhite vinegar
-
1tablespoonwater
-
¾teaspoonsalt
-
¼habanero pepper, seeded and minced
-
1sprigfresh thyme, leaves stripped
-
1allspice berry, cracked
-
1pinchbrown sugar
Cooking Directions
-
Pat fish dry; cut 3 small slits on each side of fish. Season all over with salt and pepper.
-
Heat 1-quart of oil in a large skillet over medium-high heat until smoking. Fry fish in hot oil until browned and crisp, about 5 minutes per side. Remove fish and place on a paper towel-lined plate.
-
Heat 1 teaspoon of oil in a large skillet over medium-high heat. Add onion, carrot, and garlic; cook and stir for 1 to 2 minutes.
-
Add vinegar, water, salt, habanero pepper, thyme, allspice, and sugar; continue cooking until liquid has reduced, about 5 minutes. Spoon onion mixture over fried fish to serve.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe2 | |
| Calories770 | |
| % Daily Value * | |
| Total Fat 51g |
65% |
| Saturated Fat 7g |
35% |
| Cholesterol 125mg |
42% |
| Sodium 1036mg |
45% |
| Total Carbohydrate 5g |
2% |
| Dietary Fiber 1g |
4% |
| Total Sugars 2g |
|
| Protein 70g |
|
| Vitamin C 8mg |
40% |
| Calcium 122mg |
9% |
| Iron 1mg |
4% |
| Potassium 1483mg |
32% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
Dish Photos
