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Author Notes: Delicious fish recipe from a traditional Haitian recipe —The Creole Epicure
- 5 red snapper filets
- 4 garlic cloves
- 1 small shallot
- 1 small yellow onion
- 2 sprigs parsley
- 2 sprigs thyme
- 2 small Serrano peppers diced cut (optional)
- 1 small scotch bonnet pepper whole (optional - do not puncture)
- 1 small red bell pepper pepper cut
- 1/3 cup lime juice
- 4 tablespoons white wine vinegar
- 1 teaspoon salt or to taste
- 5 cloves
- 3/4 cup water
- 1/4 cup olive oil
- Press fresh lime to gather about 1/3 cup lime juice in a pyrex bowl, put the limes aside to wash the fish.
- Wash your fish in a non reactive bowl with the limes and drain.
- In a spice grinder or food processor, grind the cut fresh garlic, Serrano pepper and shallots to a paste.
- Add the salt, cloves, whole pepper and lime juice. Marinate the fish for about 1 hr. (if you don't marinate it, it will still taste good)
- In a shallow non-stick sauce pan, add the oil, water and the fish with its marinade. Add a bouquet garni made of the fresh thyme sprigs and parsley. Cover and bring to a quick boil, then uncover and add the wine vinegar, red bellpeppers and taste. Adjust with salt if necessary. Let it simmer at medium low, basting with the sauce frequently without turning the filets.
- When the sauce is reduced to desired consistency. Remove and garnish with cut sliced onions and cover for about 5 minutes.
- Serve with steamed vegetables and bread or Rice with peas.