Ingredients
-
2
-
4
-
4
-
6
-
2
-
1
-
1/4
-
1/4
-
2
-
1
-
1/2
-
1/4
-
8
-
3
-
Directions
Marinated Red Snapper,From “Caribbean Carnival”, Good Food Magazine, February 1987. Prep time does not include 1-1/2 hours to marinate.,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.,From “Caribbean Carnival”, Good Food Magazine, February 1987. Prep time does not include 1-1/2 hours to marinate.
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Steps
|
1
Done
|
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
Done
|
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
Done
|
Pour Hot Vegetables Over Fish and Let Cool to Room Temperature, 1-1/2 Hours. Remove Bay Leaves. |
|
4
Done
|
to Serve, Spoon Some Vegetables Onto Platter, Place Fish Over Vegetables, and Top With Remaining Vegetables. Serve at Room Temperature. |
