A traditional Jamaican red snapper recipe with a nice mix of tang and spice. Serve with traditional hard bread, corn bread, or white rice.

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Recipe Summary

prep:
15 mins
cook:
25 mins
additional:
10 mins
total:
50 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Wash red snapper thoroughly with water and lime juice. Let soak in lime water with 1 teaspoon black pepper in the refrigerator, 10 to 20 minutes. Pat dry with paper towels.

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  • Mix flour, salt, and 1 tablespoon pepper in a shallow bowl. Pat snapper dry with paper towels and lightly coat both sides with flour mixture.

  • Heat oil in a heavy frying pan until very hot. Deep-fry snapper until golden brown, 4 to 5 minutes per side. Transfer to a plate. Pour out all but 3 tablespoons of the oil.

  • Add onion, Scotch bonnet pepper, whole peppercorns, and allspice to the oil in the frying pan. Cook until onion softens, about 5 minutes. Pour in vinegar and stir until heated through. Add ketchup and simmer for 1 minute. Pour over hot snapper and let soak in. Serve hot or cold.

Cook's Notes:

Use frozen red snapper if desired. Thaw before using.

Use lemon juice in place of lime juice if preferred.

Substitute 2 tablespoons Scotch bonnet seasoning sauce for the pepper if desired.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

219 calories; protein 24.7g; carbohydrates 14.6g; fat 7.3g; cholesterol 41.6mg; sodium 784.5mg. Full Nutrition
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